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
Units
Scale
- 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
