A zesty pesto that goes great with fish, chicken or vegetables.
Author: Lucy Brewer
1 1/2cupstightly packed cilantro leaves
1/2cupolive oil, and more as needed
3/4cupgrated Parmigiano Reggiano
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.
Adapted from Bobby Flay's Roasted Jalapeno Pesto: http://bobbyflay.com/recipe.php?id=215
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.