Jalapeno Pesto Recipes

CILANTRO JALAPENO PESTO WITH LIME

Steps:

• Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.

JALAPENO PESTO PASTA

Steps:

• Jalapeno Pasta Sauce:.
• Preheat the oven to 425 degrees.
• Roast the jalapenos on a foil-lined baking sheet for 40 minutes.
• Place the peppers in a plastic bag and seal.
• Let stand for 20-30 minutes, or until the peppers are cool enough to handle.
• Wearing gloves, carefully peel and seed the jalapenos. Make sure to remove all of the ribs.
• Rinse under cold water to remove excess seeds.
• Combine the jalapenos, Parmesan cheese, oil, and salt in a food processor.
• Process until almost smooth and set aside.
• Pasta:.
• Meanwhile, cook the pasta according to package directions.
• Drain and rinse with cold water until no longer hot.
• Toss the cooked pasta with the jalapeno sauce.
• Mix in the tomato, black olives, green onions, and salt and pepper.

ROASTED JALAPEñO PESTO

Steps:

• Preheat the oven to 400°F.
• Toss the jalapeños in a few tablespoons of canola oil and season with salt and pepper. Roast in an even layer on a baking sheet until soft and the skin is blistered, about 15 minutes. Remove the jalapeños to a bowl, cover with plastic wrap, and let sit for 15 minutes. Remove the stems and seeds; do not remove the blistered skin for this particular recipe.
• Combine the jalapeños, cilantro, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube and process until smooth. Add the cheese, season with salt and pepper, and pulse a few times just to combine. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl and stir in the vinegar. The pesto will keep, covered in the refrigerator, for up to 24 hours. Serve at room temperature.