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Jalapeno pesto recipe

Jalapeno pesto recipe


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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Chilli sauce

Blend a jalapeno chilli pepper with fresh basil, Parmesan cheese and walnuts for a spicier version of pesto! Stir through hot pasta or use as a pizza or pasta sauce.

2 people made this

IngredientsServes: 14

  • 30g walnuts
  • 2 cloves garlic
  • 85g fresh basil leaves
  • 60g freshly grated Parmesan cheese
  • 1 jalapeno chilli pepper, stem removed
  • 160ml olive oil
  • salt and freshly ground black pepper to taste

MethodPrep:10min ›Ready in:10min

  1. Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmesan cheese and jalapeno chilli 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.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (12)

by slogin

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.-19 Jan 2013

by Volleyballmom

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!-02 Sep 2013


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Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


How to Use Jalapeño Scraps

One day, when we were making one of my favorite dishes to take to a party, I had an epiphany.

I looked at the bar where I was working, and I suddenly realized how much of the jalapeño I was wasting. (Actually, I noticed because of the "polite" reprimand my wife gave me over the mess I was making.)

After a little experimenting, I ended up with this fantastic recipe that uses all of the scraps I&aposd normally throw away—the ribs, seeds, and stem ends. The resulting paste is great, and the spicy flavor will knock your socks off, literally!

Now that I have this powerful paste to use in my favorite spicy dishes, I am always ready to kick things up in the flavor department. Whenever I’m cooking a dish that needs a little kick, I can reach into the freezer and break off a small piece of my frozen paste, throw it into the still-cooking dish, and, well . . . wow!

I can proudly say, eat this paste at your own risk!


Tips for Making Southwest Jalapeño Pesto Pasta Salad:

  • Rotini pasta works best in this recipe. I love how the pesto gets stuck in all of the nooks and crannies of the spiral shape! However, bowtie or even penne will also work well.
  • Cook the pasta, drain it, and rinse with cold water, and drain again, making sure you shake off all of the water. This is a cold pasta salad. Plus, I always rinse my pasta with cold water to stop the pasta from continuing to cook.
  • While the pasta is cooking, chop up and prepare all of the other ingredients, including the pesto.
  • You can make this pasta salad in advance. In fact, it&rsquos even tastier after letting all of the flavors marry for about 30 minutes. The pasta salad will keep in the refrigerator for up to 4 days, but I bet it won&rsquot last that long.
  • If you want to bulk up the salad, you can add chopped chicken, diced avocado and/or feta cheese.
  • Feel free to use halved cherry or grape tomatoes rather than whole tomatoes.

I have a feeling this Southwest Pasta Salad is going to be a summer staple at your house, I know we are going to make it all summer long! Enjoy! And be sure to check out the Wellness Your Way site for more healthy summer recipes, tips and more!


Cilantro Jalapeno Pesto

PRINT: Click here for a printer-friendly version of these recipes

Makes: about 1 heaping cup

1 bunch fresh cilantro, stems removed (about 3 packed cups)

1 large clove garlic, peeled and roughly chopped

¼ cup walnuts (pistachios, almonds or pine nuts also work)

½ to 1 jalapeno, seeded and roughly chopped (start with half and add more as desired)

2 tablespoons fresh lime juice (about 1 lime)

¼ cup extra-virgin olive oil

¼ teaspoon freshly ground black pepper

In a food processor or blender, add cilantro, garlic, pistachios, jalapeno and lime juice. Pulse until a thick paste is formed.

Turn processor on and run continuously as you add olive oil through feed tube in a slow, steady stream. Once all the oil is added, continue to process for an additional 30 seconds.

Taste and add more salt, pepper, lime juice and jalapeno as desired. Refrigerate in an airtight container for 3 to 5 days.


Baked Chicken with Jalapeño Pesto

Let’s pretend - let’s pretend our family dinners are Donna Hay perfection. Let'’s pretend our family meals aren’t at the mercy of whatever I’m testing that w.

Let’s pretend - let’s pretend our family dinners are Donna Hay perfection. Let'’s pretend our family meals aren’t at the mercy of whatever I’m testing that week. Let’s pretend my family are not my culinary guinea pigs and I'm not asking them for feedback every 2.5 milliseconds.

But, seeing as I don’t have kids and I’m not married, our family meal is more of a "Modern Family" take -- less Stepford perfection and more screaming nephews running in circles, if you will. It’s a meal where everyone pitches in and though it always seems to come together last minute it’s never as haphazard as it might seem.

Though it’s not very perfect or planned, family meal is a bit of a religion in our house -- so, rain or shine, a few times a month, my siblings and I get together with our parents for a proper meal. Sure, it doesn't sound like rocket science but it’s a lot of scheduling that could, in some circles, might warrant its own postgraduate degree.

So when I tell you I've found a keeper for Family Meal -- a recipe that's universally pleasing, pretty easy to make, and still exciting for the adults -- well, I mean it's seriously a keeper. One such creation that went over particularly well was this Baked Chicken with Pistachio-Jalapeño Pesto -- it’s easier to pull together than it is to arrange our schedules and has a lot of fans in our parts.


Cilantro Jalapeno Pesto

PRINT: Click here for a printer-friendly version of these recipes

Makes: about 1 heaping cup

1 bunch fresh cilantro, stems removed (about 3 packed cups)

1 large clove garlic, peeled and roughly chopped

¼ cup walnuts (pistachios, almonds or pine nuts also work)

½ to 1 jalapeno, seeded and roughly chopped (start with half and add more as desired)

2 tablespoons fresh lime juice (about 1 lime)

¼ cup extra-virgin olive oil

¼ teaspoon freshly ground black pepper

In a food processor or blender, add cilantro, garlic, pistachios, jalapeno and lime juice. Pulse until a thick paste is formed.

Turn processor on and run continuously as you add olive oil through feed tube in a slow, steady stream. Once all the oil is added, continue to process for an additional 30 seconds.

Taste and add more salt, pepper, lime juice and jalapeno as desired. Refrigerate in an airtight container for 3 to 5 days.


Jalapeño and Cilantro Pesto with Smokin' Chipotle

Who doesn't love pesto? We decided to make a little change to the classic recipe and use some fire-roasted jalapeños with cilantro and our Smokin' Chipotle seasoning blend! We are sure glad we did because this was one amazing pesto. We used this cilantro pesto recipe with various delicious meals such as on this chicken salad, or with eggs for breakfast, tossed with some pasta for an amazing dinner, on a rib-eye like a chimichuri sauce, rubbed on chicken wings then grilled them up, and even mixed some in ground turkey for the best turkey burger we have ever tried.

PREP TIME COOK TIME TOTAL TIME
10-15 mins 2 mins 20 mins

2 Teaspoon Smokin' Chipotle seasoning blend
1 Cup cilantro leaves, stems removed
½ Cup Flat-leaf parsley leaves, stems removed
¼ Cup pine nuts or walnuts, toasted
½ Cup grated Pecorino or Parmesan cheese
1 Medium clove of garlic
6 Jalapeños, roasted, skin removed and seeded (leave in seeds if you want it really spicy)
½ - ¾ Cup olive oil

Here are the ingredients that you will need to make this fantastic jalapeño and cilantro pesto recipe.

If you have a gas grill, or stove, this recipe is quick to make. If you don't have a gas grill or stove top, you can always roast the jalapeños in your oven on high. Just put them in your oven at 450 degrees and let them roast for 15 minutes or so, turning them every few minutes. It's okay if they burn - that's the point!

Roast the jalapeños directly on your gas stove top, or on your grill, until they are charred on all sides - like pictured above. Place the jalapeños in a large bowl, cover them, then set aside for 10-15 minutes. The bowl will steam the skins and make it really easy to pull the charred skin off the flesh of the peppers.

While the jalapeños are cooking, then cooling, start to prep the cilantro and parsley. This part takes the longest because you need to pull the leaves from the stem and pack them into 1 cup. Take your time to do this and you'll be rewarded. Sure, you can use the stems but they are a bit bitter and you'll notice it in the finished pesto. Make sure to pack 1 cup of cilantro and ½ cup of parsley. You want a lot of both!

Toast the pine nuts or walnuts for a couple minutes over high heat in small saute pan. Be careful not to burn them. Once they start to brown, they will burn quickly so keep an eye on them.

By now the jalapeños should be cooled to touch. We prefer to turn on the faucet with cold water and gently peal away the charred skin. After you have rinsed all 6 jalapeños, cut them in half and scrape out the seeds. If you like really spicy food, skip this step and just put them in your food processor.

Place all ingredients except for the chipotle seasoning and oil in your food processor or blender. Pulse until everything is mixed well.

Then add Smokin Chipotle seasoning to the mixture.

Slowly drizzle the olive oil into the processor while it's running. Viola - roasted jalapeño and cilantro pesto!