Friday, July 6, 2012

Jalapeno - Basil Pesto

Basil - 1 cup (washed and dried)
Jalapeno - 2 or to taste
Garlic - 2 cloves
Walnuts or Almonds - 1/2 cup
Parmesan Cheese - 1/4 cup
Extra Virgin Olive Oil - 1/4 cup
Freshly Ground Black Pepper - to taste
Salt- to taste

  1. In a food Processor, add walnuts or almonds and pulse to a corse powder.
  2. Add the jelapeno and garlic and pulse for 30 seconds.
  3. Add the dried basil leaves and pulse roughly.
  4. Add oilve oil slowly while continuing to pulse.
  5. Add parmesan cheese, salt and pepper.  Pulse until smooth.
  6. Serve with pasta or as a dip for bread.
Note: Store in the refrigerator.  Pesto will remain fresh for a week.


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