Jalapeno Pesto

Jalapeno Pesto

5 stars (7) Rate this recipe

Preparation 10 MIN
Makes 250 ml (1 cup), about

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Ingredients
Preparation

Ingredients

2 jalapeño peppers, seeded or not, sliced (see note)
2 cloves garlic, peeled
1/4 cup (60 ml) toasted pine nuts
1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
2 cups (500 ml) fresh cilantro
2 tablespoons (30 ml) lime juice
1/4 cup (60 ml) canola oil
Salt and pepper

Preparation

In a food processor, chop the peppers, garlic, nuts, and Parmesan.
Add the cilantro and lime juice and drizzle in the oil, processing until puréed. Season with salt and pepper.

Note

If you keep the seeds from the peppers, the pesto will be much spicier.

Nutrition Facts

For 15 ml (1 tablespoon)

Content	% Daily Value
Calories 55
Total Fat 5.2 g
Saturated Fat 1 g
Sodium (salt) 34 mg
Carbohydrates 1 g
Fibre 0 g
Protein 1 g