No jalapeño was ever created equal! I have found that jalapeños range from mild to medium heat, but some are so spicy even I can't eat them. Before you try this recipe, test the heat of your jalapeños. If they are too spicy, use only 1 and substitute the rest with a poblano chili which is also called pasilla chili. Poblano chilis are very flavorful and relatively mild.
Ingredients:
1 cup Italian parsley
1 cup cilantro
1/2 cup walnuts or pine nuts
3 medium-sized jalapenos, stem and pulp removed
*Optional- 2 T chopped sun-dried tomatoes (I chop them into smaller pieces to make pureeing easier)
3 cloves garlic
3/4 cup olive oil
1/2 cup fresh lemon or lime juice
1 tsp. Italian red pepper flakes
Salt/Pepper to taste
Directions:
Add all ingredients to food processor. Puree for about 1 minute.
This is a great condiment for a spicy cuisine. If you have a mild palate, you won't enjoy this recipe. There are so many ways to use this recipe! Try it as a topping for meat, poultry, or seafood dishes, or add to pasta dishes. It's also great to flavor veggies, spread on sandwiches and wraps, and even use as a dipping for bread.
Last night we slathered this pesto over 4 large chicken breasts and baked in a covered dish for 60 minutes at 375 degrees. Delicious!
No comments:
Post a Comment