Recipe from Stella Sola, Houston

2 jalapeños, roasted, skinned, seeded, and chopped
2 cups packed parsley
2 cups packed basil
1/4 cup grated pecorino cheese
1/2 cup toasted pine nuts
1 clove garlic
1 shallot, minced
1 1/4 quarts extra-virgin olive oil
salt and pepper to taste
lemon zest to taste

Place all ingredients except olive oil in blender. Add 1/4 cup of oil and begin to blend. Once purée starts to form, stream in rest of oil. Salt, pepper, and lemon zest to taste. For a little kick, you can use jalapeño pesto in the place of basil pesto in pasta or vegetable dishes.