1 - 2Serrano peppersseeded if desired, sliced ( remember to check your heat factor before you add them)
2bunches of Italian parsleycleaned and trimmed, some stems are fine
2bunches of cilantrocleaned and trimmed, some stems are fine
⅛cupfresh lemon juiceor to taste
½ to ⅔cupof a good fruity extra virgin olive oil
Dash of salt and pepperto taste
If making in a food processor: Place the garlic, mustard, anchovies, capers, and peppers into the work bowl, puree until smooth.
Add the parsley, cilantro, and lemon juice, puree while slowly adding the olive oil through the chute. Process until smooth.
If using a handy dandy Kitchenaid or other Blender: Place all of the ingredients into the blender in the order listed. Turn on the blender to a low speed, using a taper, tap the greens into the blades as you slowly turn the speed up to medium. Process until smooth.
Let this pesto sit for about 1 hour to allow the flavors to blend. Refrigerate leftover pest by covering the top with a layer of olive oil, cover tightly. Bring to room temperature before using it. Can be stored for about 3 - 4 days.