Jalapeno Pesto

Jalapeno Pesto

  • Preparation 10 min
  • Makes 250 ml (1 cup), about
See

Categories

Ingredients

    • 2 jalapeño peppers, seeded or not, sliced (see note)
    • 2 cloves garlic, peeled
    • 1/4 cup (60 ml) toasted pine nuts
    • 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
    • 2 cups (500 ml) fresh cilantro
    • 2 tablespoons (30 ml) lime juice
    • 1/4 cup (60 ml) canola oil
    • Salt and pepper

Preparation

Note from Ricardo

If you keep the seeds from the peppers, the pesto will be much spicier.

Personal Note