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- 1 jalapeo, stemmed, seeded
- 1 cup extra-virgin olive oil
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup (loosely packed) fresh cilantro leaves
- 1/2 cup (loosely packed) fresh mint leaves
- 1/2 teaspoon chopped peeled ginger
- Kosher salt and freshly ground black pepper
Directions:View on Epicurious
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