Jalapeno and Cilantro Pesto

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Jalapeno and Cilantro Pesto

 

2 cloves garlic, finely minced

4 ozs. Parmesan cheese, at room temperature

2 cups fresh cilantro sprigs, stems removed

1/3 cup pine nuts or pumpkin seeds

1 tsp. jalapeno

5 tbsps. canola oil

1/2 tsp. salt, optional

 

In the bowl of a food processor, fitted with a steel blade, process all the

ingredients until the mixture is well combined and homogenous. Refrigerate or

freeze the pesto until ready to use.

Makes 1 to 1 1/2 cups.

Delicious on pasta or pizza. Mix with plain yogurt or sour cream as a dip for

raw vegetables. Spread pesto on garlic bread or bruscetta. Add lemon juice or

vinegar and oil for a salad dressing. Tasty in scrambled eggs or omelets.

 

 

 

 

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