Fresh Jalapeno Cilantro Pesto Recipe for Tacos, Pizza, Burgers, Chips or Whatever (10 Minutes, 5 Ingredients) Sauces/Condiments Mexican Recipes Farm to Table Recipe Low Sodium Recipes Budget Recipes Snacks Low Carb Recipes

Not only are my basil plants thriving, but also my jalapeno plants. While I love basil pesto, I decided to try a new version of pesto to utilize all my fresh-picked peppers: cilantro jalapeno pesto. This homemade pesto recipe is loaded with flavor and so easy to make. (Sorry, basil pesto!)

All you need for this fresh cilantro basil recipe is cilantro (read about the health benefits of cilantro), almonds or walnuts, a jalapeno (check out the health benefits of jalapenos), garlic and olive oil. You can also add some cotija cheese if you need the cheese in your pesto. I've made it both ways and they are equally delicious. Put all the ingredients into a blender or food processor and whirl until thick and combined. Make it as smooth or chunky as you like. If you like a thinner pesto, add a little more olive oil. Be sure to season with salt and black pepper.

Variations: This pesto is delicious with or without the cheese, so don't add if you want a dairy-free pesto. For some tanginess, add some fresh-squeezed lime or lemon juice.

You can use this fresh cilantro jalapeno pesto in so many different ways! Try it on pasta, pizza, baked potatoes, sandwiches, toasted bread, tacos, grilled chicken or flank steak, or stir it in to sour cream for a delicious dip with tortilla chips. You can even marinate chicken, fish, shrimp, pork or beef in this flavorful pesto.

Cuisine: American / Italian / Mexican / Tex-Mex
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes 
Servings: 6

Ingredients

• 1/2 cup chopped almonds or walnuts
• 1 bunch cilantro, tough stems removed (about 2 cups, packed)
• 1 jalapeno, seeds and ribs removed 
• 1 clove garlic
• 1/4 cup olive oil (or more, if needed)
• 1 - 2 tablespoons cotija cheese (optional)

Here's how to make it: 

1. Put all the ingredients into a blender or food processor. Season with salt and black pepper. (Leave the seeds and ribs on the jalapeno if you want a spicier pesto. Add some cilantro stems to the blender, too. Just remove if they are thick and tough. )
2. Pulse until thick and combined, adding more olive oil if needed.

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