Units Scale

1/2 cup chopped parsley
10 sprigs fresh thyme, leaves removed from stems, stems discarded
1 tbsp. cloves, toasted lightly in a dry skillet and ground to a powder in a spice grinder
10 cloves garlic, chopped
1/3 cup diced red bell pepper
1/3 cup diced yellow bell pepper
1/3 cup diced orange bell pepper
1/3 cup diced shallots
1 or 2 small Serrano peppers (or more, to taste)
1 cup diced scallions
the leaves from a leafy bunch of celery
4 tbsp. minced fresh basil
1 tsp. salt
1 tsp. pepper
1 cup olive oil
1/4 cup apple cider vinegar
Juice of 1 lime
1/4 cup ‘Better Bouillon’ vegetable stock base

Place the ingredients in a blender or food processor. Blend to desired consistency, but do not liquify – it should look rather like a pesto. Place in a glass jar. Refrigerate for later use.
Optionally you can freeze it in an ice cube tray, then pop out when frozen and store in the freezer in a zipper bag. This will allow you to use one cube every time you’re doing a recipe you want to “zing up”.