Jalapeño-Ginger-Mint Pesto

• 3 jalapeño chiles, partially seeded and minced
• 1 cup [30 g] chopped fresh mint

In a small bowl, combine the jalapeños, mint, honey, and olive oil. Using a Microplane grater, grate the ginger and garlic into the mixture, stir to combine, and season with salt. Allow to stand at room temperature about 30 minutes.

Store in an airtight container in the refrigerator for up to 3 days. The pesto will discolor slightly, but it will still be delicious. Bring to room tempera