A delicious, spicy take on your original Italian pesto.

Jalapeno Pesto

walnuts

garlic

basil leaves

Parmagiano-Reggiano cheese

jalapeno pepper, stem removed

olive oil

salt and black pepper

Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.


I made a vegan version of this by replacing the cheese with 1/4C Nutritional Yeast and it came out perfect.  The jalapeno added a nice kick.

We adore this pesto. Used fresh ingredients from my garden. This pesto is a five star recipe. Just a tad of heat on the back of your tongue. Not too spicy so you could add more jalapenos if you like. I did add the zest of one lemon. So glad I stumbled upon this recipe. Can't imagine why I didn't think of tossing a jalapeno into pesto before because if it grows together it goes together. Really great on white pizza.

I made it as the recipe stated and it tasted delicious.  It was just spicy enough to taste great!

Yes did not alter anything tasted great also tried it as a base on pizza also great it is a keeper I used 3 jalapeno's for the pizza.

This was good. I had leftover jalapeños from another recipe and was looking for something to use them up. I'll admit I was sceptical about using walnuts for pesto (as I've always done it with pine nuts) but the flavors worked fabulously together. I did double use 2 jalapeños because that's what I had but otherwise followed the recipe as written. Will make again keeping with 2 peppers.

Fabulous! Thought maybe the jalapeño might be too spicy or take over but it was actually perfect. This was my first time making pesto without pinenuts. I will do it again. Great recipe Curiouschef. Thanks for sharing!

Excellent pesto. I added the juice of two lemons, doubled the jalapeños and served it over spaghetti squash.

Really good pesto as is!  I added a couple of extra garlic cloves  and a couple extra jalapeno's just because of my love for both!  I did add a splash of lemon.  Put it in an ice cube tray to freeze, so now I will have 14 cubes whenever I need one or two....  especially since no one else in my house likes pesto.  lol  Thanks for a great recipe!

Since this was my experience with making pesto I wasn't sure of exactly what. Was looking for in taste so I made 3 batches; Proper Pesto Spinach/ Basil Pesto and Jalapeño Pesto. The Jalapeño Pesto won the taste test hands down. The others were good but this one was the best. Served it with spaghetti squash. Wonderful....

jalapeno pesto

Prep Time: 10 minutes

Total: 10 minutes

Servings: 14

Cost: $2.33 /serving

Author : curiouschef

Ingredients

Instructions

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