The Pioneer Woman Tasty Kitchen
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Jalapeno Pesto

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Ditch the basil. Change this classic Italian sauce to a Mexican one. Very versatile – this can be used as a sauce, dip, condiment or dressing. It’s our new favorite!

Ingredients

  • 1 cup Fresh Cilantro
  • 4 whole Jalapenos
  • 2 cloves Garlic
  • ½ cups Walnuts, Toasted
  • 1 whole Lemon, Juiced
  • ¼ cups Parmesan Cheese, Shredded
  • ¼ teaspoons Kosher Salt
  • ¼ teaspoons Fresh Ground Pepper
  • ¼ cups Olive Oil

Preparation

1. In a food processor put a cup of washed cilantro.
2. Using gloves, slice the jalapenos in half, seed and devein. Remember the heat is from the veins, so do what you need to do in order to make it hot or not – depending on your heat tolerance. Roughly chop and place peppers in food processor.
3. Peel garlic and add it, the walnuts, lemon juice, Parmesan, salt, and pepper into the food processor.
4. Pulse until everything is well combined and you don’t see big chunks of garlic or whole cilantro leaves.
5. With the processor running (and the top chute open), slowly stream in the olive oil until incorporated.
6. Taste…. Add more salt, pepper or lemon if needed. Add more olive oil to make it the consistency you want. Warm water can be subbed for the additional oil if you want to keep the fat content lower and yet ‘loosen’ the mixture up.

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Profile photo of agalentine

agalentine on 9.24.2011

This was so good. I substituted toasted pecans and a lime as well as about half of a 4oz can of diced jalapenos because I didn’t have all of the listed ingredients on hand. YUM.

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