Roasted Jalapeño Pesto – a delicious recipe with jalapenos, canola oil, kosher salt, cilantro, garlic, pine nuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 400u00b0F.
2
Toss the jalapenos in a few tablespoons of canola oil and season with salt and pepper. Roast in an even layer on a baking sheet until soft and the skin is blistered, about 15 minutes. Remove the jalapenos to a bowl, cover with plastic wrap, and let sit for 15 minutes. Remove the stems and seeds; do not remove the blistered skin for this particular recipe.
3
Combine the jalapenos, cilantro, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube and process until smooth. Add the cheese, season with salt and pepper, and pulse a few times just to combine. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl and stir in the vinegar. The pesto will keep, covered in the refrigerator, for up to 24 hours. Serve at room temperature.
424
kcal
Calories
41
g
Fat
13
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 jalapenos, canola oil, kosher salt & freshly ground black pepper, 1 1/4 cups tightly packed fresh cilantro leaves, and more.
Yes, Roasted Jalapeño Pesto falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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