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5 from 1 vote

Roasted Jalapeno Cilantro Pesto

A zesty pesto that goes great with fish, chicken or vegetables.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8 servings
Calories: 189kcal
Author: Lucy Brewer


  • 8-10 jalapenos
  • 1 1/2 cups tightly packed cilantro leaves
  • 3 cloves garlic chopped
  • 1/4 cup pine nuts
  • 1/2 cup olive oil, and more as needed
  • 3/4 cup grated Parmigiano Reggiano
  • salt
  • pepper


  • 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: