All the greatness of pesto with a whole new kick!
Jalapeno Pesto
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Pesto became really popular years ago.
I’m not sure I recall the first time I had it, but I’ve always known I loved it.
I’m sharing this unique recipe with you and it’s so delicious you may even be tempted to eat it off a spoon.
I am not going to tell you how many bowls of pasta I ate this jalapeno pesto on because I simply lost count!
It’s delicious on sandwiches, slathered on toasted bread, in potato salad and I’m sure it would be great on a cold macaroni salad, that I have yet to try… guess I’ll be heading to the kitchen to try that next.
The magical trio!
This is easy to make and ready in mintues.
I just LOVE seeing the bright green jar of jalapeno pesto in the fridge, I know I can boil up some pasta and be enjoying a great meal in no time.
I’m all about JALAPENOS and I share a bunch of other recipes at the bottom,
but I wanted to also mention these Texas Egg Rolls with Jalapeno Jelly…. oh they are one of the most requested items at my house and I didn’t want you to miss seeing them!
I can’t wait to hear how you enjoy this great new flavored pesto… will you be using it on some avocado toast? Or on a bagel with turkey, lettuce and tomato? They all sound good. Be sure to share with me what you like it on best.
- 1 cup cilantro
- 5 green onions
- 2 jalapenos
- 2 cups basil leaves
- 1/4 cup cotija cheese
- 1 tablespoon fresh lime juice
- 1/4 cup olive oil
- additional olive oil to cover the pesto in the jar
- Combine all ingredients in a food processor except for olive oil.
- Begin pulsing the ingredients until they begin to break down.
- Then drizzle the oil as the food processor runs to combine the pesto together.
- Use immediately or store in a glass jar and pour a couple tablespoons of olive oil on top so the pesto doesn't brown. As you use this pesto it will stay bright green in the fridge for two weeks as long as the top of the pesto is covered in oil.
If you enjoy jalapenos as much as I do take a look at these jalapeno posts
Thanks so much for stopping by to see this recipe!
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sue|theviewfromgreatisland says
All I can say is why didn’t I think of this? I’m in love!!
Tricia @ Saving room for dessert says
Oh yes – this is a wonderful recipe! I love the little bit of heat – brilliant!
Gail says
this looks amazing, I am going to make it tonight to go over pasta!
Millie says
I just can’t wait to make this pesto, the flavors are going to be so great.
color switch says
This is really a great stuff for sharing. Keep it up .Thanks for sharing.
danielle helmer says
I made this and followed recipe exactly and it was very bitter
Diane says
I’m not sure what could have made it bitter. With the cilantro and basil, I think it has a sweet type of flavor. You could try a different oil, and be sure you love the flavor of it before adding it to it (oils can have very different flavors and some are not so great on their own, and with a recipe like this the flavor of the oil is very important) If you feel it needs more “sweetness” I’d suggest adding more basil, maybe a bit of lemon juice (which tastes sweeter than lime juice)