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Cilantro Jalapeno Pesto
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Cilantro Jalapeño Pesto

Bright and grassy with a mild jalapeño kick - a no-cook pesto for pasta, tacos, and sandwiches
Course Condiment, Sauce
Cuisine Mexican
Keyword Jalapeno Pepper
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 103kcal

Ingredients

  • 1 cup cilantro packed loosely
  • 1/2 cup basil leaves
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup pine nuts
  • 2 jalapeño peppers deseeded and minced
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • 2 tablespoons water
  • 1 teaspoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Add all ingredients into a food processor, then pulse blend the mix until you reach your desired pesto consistency.
  • Add additional salt and black pepper to taste, then serve.

Notes

Want more heat? Use a serrano pepper instead. Serrano peppers provide a similar flavor profile while easily doubling the spiciness.

Nutrition

Calories: 103kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 174mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 303IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 0.4mg