A zesty pesto that goes great with fish, chicken or vegetables.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Servings: 8servings
Calories: 189kcal
Author: Lucy Brewer
Ingredients
8-10jalapenos
1 ½cupstightly packed cilantro leaves
3clovesgarlic, chopped
¼cuppine nuts
½cupolive oil, and more as needed
¾cupgrated Parmigiano Reggiano
salt
pepper
Instructions
Preheat oven to 400.
Place jalapenos on a cookie sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast peppers for 20 minutes or until skin is blistered and starting to darken.
Remove peppers from pan, place in a bowl and cover tightly with plastic wrap. Let peppers sit for 15-20 minutes, then remove from bowl. Cut stems from peppers, halve and remove most of the seeds.
Place pine nuts on a pan and roast in oven for 8-10 minutes until just starting to darken.
Combine jalapenos, cilantro, pine nuts and garlic in a food processor and process until coarsely chopped. Drizzle in 1/2 cup olive oil while motor is running and process until smooth.
Add grated cheese, a little salt and pepper, and pulse a few times until blended. If mixture is too thick, add olive oil a teaspoon at a time and pulse.