Jalapeno Cilantro Pesto
I have made 3 different kinds of pesto this summer that I froze to have in the depths of winter. After finally getting some jalapenos off the plants late this summer, I decided to try yet another. I had cilantro in the refrigerator, so that is what I put in the recipe. Thus, jalapeno cilantro pesto was born. Earlier this summer I made a jalapeno/cilantro/basil pesto, a basil pesto, and a garlic scape pesto. The great thing is that any vegetables and herbs can be put together to make a pesto.
My friend even gave me a (store bought) jar of asparagus pesto! If it’s good, you can bet I’ll be trying that next year with our asparagus.
JALAPENO CILANTRO PESTO
2 tablespoons lime juice
2 cups cilantro (chop roughly. You can use the stems as well.)
2/3 cup jalapenos, stems removed (you can remove the seeds and membranes if you don’t want it so spicy)
1/4 cup walnuts or pine nuts 3-4 tablespoons parmesan 1 teaspoon salt, dash pepper 1 bulb garlic, peeled, ends cut off, very roughly chopped
Place all in a blender and whirl a bit
add 1/3 to 1/2 cup olive oil – drizzle in while blending until the mixture comes together.
At this point, spray mini muffin tins and fill with the pesto – about a large spoonful (yes, very scientific.) This then goes into the freezer. When frozen, let set out for a bit, then pop out of the tins with a butter knife. These then go into a freezer bag and into the freezer until I decide to have pesto and noodles later this winter. Lunch is served, with a summer flair!
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