This is an unusual version of Chimichurri Sauce (South American Pesto) from the cookbook Garlic Garlic Garlic..I haven't tried it but it uses a lot of fresh herbs and sounds tasty
supposed to be good with chicken and fish.
Makes 3 cups
1c coarsely chopped fresh figs
1c coarsely chopped fresh plums
2 bay leaves
1 tsp whole black peppercorns
8 plump garlic cloves
1 1/2c tightly packed fresh flat leaf parsley
3 tbsp fresh oregano
2 tbsp fresh thyme leaves
2 tsp fresh rosemary needles
1/2 tsp crushed dried red chile
2 tbsp vinegar, preferably garlic vinegar
1/2c extra virgin olive oil
1/2 tsp salt
using a small vegetable steamer, steam the figs and plums until tender but not too soft, about 4 minutes. drain and set aside.
combine bay leaves and peppercorns in a spice grinder and grind thoroughly.
Put bay leaf mixture into the bowl of a food processor, along with garlic, parsley, herbs, crushed chile, plums and figs. pulse until ingredients are finely ground and blended, scraping down sides of bowl several times. with motor running, drizzle in vinegar, then olive oil, processing only until ingredients are well-blended.
Scrape sauce into a clean container and cover tightly. chill until needed, bringing to room temp 1 hour before serving.