Roasted jalapeno, cilantro, parsley and almonds make up this creamy, versatile spicy green pesto. Use this pesto for adding great flavor to grilled meats, chicken and fish as well as a dipping sauce for veggies. But it doesn‘t stop there, as this pesto makes a great base for marinades, salad dressings, as well as pasta and pizza sauces that burst with flavor.
Traditionally, pesto which originated in Genoa is made from basil, garlic, olive oil, cheese and pine nuts. But with a wide variety of ingredients at hand, pesto is becoming a diverse staple with endless combinations. Pesto comes from the word pestare meaning “to beat“. Originally this Genovese specialty was made by beating the ingredients with a mortar and pestle.
Low calorie pesto sauce
Typically, pestos are high in fats. This is due largely to the large amount of oils added and nuts. Usually, pine nuts are a key component in pesto. But not only are they high in fats, they are very expensive. I have found that blanched almonds make a nice alternative and they are much cheaper and easier to find.
As for the added oils, I prefer using a small amount of oil to blend the pesto. In doing so, I am able to control the amount of fat added to the individual dishes. For instance, when making a pesto sauce for pasta, additional oil is added to the pan when the pesto is being heated. Where as, a smaller amount of oil may be required when making a salad dressing.
Jalapeno brings spicy heat to this pesto.
Initially, I was looking for a dip to be served with grilled vegetables. And as I had an abundance of cilantro and parsley from the garden, pesto came to mind. But I wanted something spicier with a different flavor profile. This magnificent green sauce has become a staple in my home, and adds spicy flare to numerous dishes. For instance, it makes a great seasoning rub for dishes like grilled or baked chicken. Simply use a tablespoon or two to rub into the chicken and season with a little salt. It is ready to pop into the oven or throw onto the grill for a quick meal.
The same applies to fish, shrimp, steaks, or lamb chops. By just adding a drizzle of olive oil to a tablespoon or two of this spicy pesto, you effortlessly apply vibrant flavor to any entree.
Spicy Pasta Sauce
At first, I hesitated to try this sauce on pasta due to its bold jalapeno and cilantro flavors. However, I was pleasantly surprised by how well it compliments pasta dishes. We love the zesty kick this pesto brings to our pasta dishes. Having a jar of it handy in the refrigerator means enjoying a speedy pasta dinner on those evenings when cooking feels like a chore.
Basic Pesto Sauce for Pasta
Note: A serving is considered 2 ounces of uncooked pasta or 1 cup of cooked pasta.
For the Sauce:
- Heat a large skillet over medium–low heat.
- Add 2 teaspoons of olive oil for each serving of pasta.
- Let oil heat for 1– 2 minutes.
- Add 1 tablespoon of Spicy Jalapeno Pesto for each serving of pasta.
- Whisk pesto into olive oil and saute for 2 minutes.
- Add 1/2 cup of broth for each serving.
- Whisk to combine and heat thoroughly.
- Turn off heat until ready to add cooked pasta.
For the Pasta and to Finish:
- Meanwhile, in a pot of boiling/salted water cook the pasta until al dente (according to instructions on package).
- While the pasta is cooking, reheat the pesto sauce by returning to the medium–low heat.
- Strain pasta (reserving a cup of pasta water) and add to pesto sauce in the skillet.
- Cook over medium–low heat, tossing to combine. The sauce will thicken from the starches in the pasta, and the pasta will continue to cook and soften.
- If the sauce becomes too thick, additional pasta water or broth may be added.
- Remove from heat and serve.
- Finally, garnish with Parmesan cheese. (Optional)
Spicy Creamy Pesto
In fact, this recipe has become one of the courses in our Christmas Eve Dinner. Typically, this special holiday menu is planned around seven different fish dishes. This year‘s menu included a new “line up“. As pasta is always a featured course, we try to vary the dishes from year to year. This year‘s pasta course included Spicy Creamy Fettuccine with Smoked Salmon. By adding 2 tablespoons of spicy pesto to our Creamy Parmesan Sauce, a new star was born.
First, cook the pasta to your desired liking. After which, it is gently tossed in the spicy cream sauce. Then each serving is purposely plated into individual dishes. Finally, a lavish topping of flaked smoked salmon crowns the pasta for a stunning presentation. Not only was this dish a big hit, it is easy to prepare. By preparing the sauce in advance, I am able to bring this dish together in just minutes.
Spicy Pesto kicks up salad dressings, too!
Once again, I turned to this pesto for its bold flavor. During the summer months, we enjoy a grilled panzanella salad made with our garden‘s bounty. As I eyed the spicy pesto sitting on the top shelf, inspiration struck. Could it work as a salad dressing? By mixing, just a tablespoon of pesto with a few teaspoons of olive oil and rice vinegar, another star was born! This dressing is the perfect accompaniment to our Grilled Panzanella Salad.
Alternatively, you might fancy a Spicy Ranch Dressing. Simply blend a tablespoon or two of spicy pesto into your preferred ranch dressing.
And yet, there is more. This pesto makes a flavorful base for pizzas and flatbreads, too! So be adventurous and set your taste buds free. Allow yourself to experiment with many ways you can use this delicious sauce.
Simple ingredients and easy to make.
The big bold flavors of this pesto may appear complex; however, there is nothing complicated about this recipe. Simply roast a handful of jalapenos. After removing the stems and seeds, toss them into a food processor with the remaining ingredients and give it a whirl! You are done and ready to enjoy this fabulous sauce.
As this recipe makes quite a bit of pesto, you will have plenty of opportunity to experiment with different dishes. When I make a batch of pesto, I store a small jar of it in the refrigerator for immediate use. The remaining pesto is divided into small ziplock containers and frozen for future use. While the pesto will keep refrigerated for 7 – 10 days, it will also keep up to 6 months frozen.
Weight Watchers and Waist Watchers……………
This recipe makes 31 Tablespoons of pesto sauce.
1 Tablespoon is 1 WW Smart Point or 31 calories.
2 Tablespoons is 3 WW Smart Points or 62 calories.
3 Tablespoons are 5 WW Smart Points or 93 calories
4 Tablespoons are 6 WW Smart points or 124 calories.
Buon Appetito!
Spicy Jalapeno Pesto
This spicy pesto is a versatile sauce that can be used for seasoning grilled vegetables, chicken, fish and meats. But beyond spicing up your entrees, this sauce makes a delicious sauce for pasta, pizza, dips and salad dressing.
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 15 minutes
- Yield: 31 Tablespoons 1x
- Category: Savory Sauce/ Seasoning
- Method: Food Processor
- Cuisine: Italian
Ingredients
- 1.5 ounces (42 grams) Parmesan Cheese cut into small cubes
- 5 ounces (125 grams) Jalapeno Peppers (about 5–6 large) roasted, seeded and peeled
- 1 Bunch (1.5 ounces or 43 grams) Fresh Cilantro
- 1 Bunch (1.5 ounces or 43 grams) Fresh Parsley
- 3/4 cup (93 grams) Raw Almond Slices or Slivers
- 3 Tablespoons (33 grams) Olive Oil
- 1/2 cup (112 grams) Vegetable or Chicken Broth
- 1 1/2 teaspoons (12 grams) Kosher Salt
- 1/4 teaspoon (.50 gram) Ground Black Pepper
Instructions
- Roast peppers in oven or on grill.
- Place roasted peppers in a small bowl and cover with plastic wrap. Let rest for 10 minutes. (This step will help the skins to peel away easily from the flesh of the peppers. )
- Remove stems and seeds from roasted peppers and peel away charred skin. While it isn’t necessary to remove all of the skin, try to remove at least 75 percent.
- Remove heavier stems from both the cilantro and parsley, leaving the softer smaller stems.
- Place almonds and cheese pieces into food processor and process until the texture resembles fine crumbs.
- Place trimmed and cleaned parsley and cilantro into processor bowl and process until a paste begins to form.
- Add the olive oil, salt, black pepper, broth and cleaned peppers to the work bowl.
- Continue to process until the texture is smooth and creamy.
- Store in air-tight containers for up to 7 days refrigerated or freeze for up to 6 months.
Notes
Makes 31 Tablespoons of Spicy Pesto Sauce
