Rinse both bunches of herbs and use a salad spinner to dry the herbs. I use both the leaves and small stems and I do cut off the larger stems.

Add the herbs, nuts, salt, minced garlic, and jalapeño to the food processor, pulse food processor until all the ingredients are chopped into very fine pieces, at the same time drizzle in 1/2 cup olive oil.

Scrap down the sides of the bowl, drizzle in the lime juice and pulse a few more times until blended and mixed well.

This pesto is delicious with veggie wraps, sandwiches or my favorite recipe for curry pork meatballs, that I will post very soon.