1/4 c Pine nuts 5 ea Garlic cloves, peeled 1 sm Jalapeno, halved & seeded 1 c Parsley 2 c Basil leaves 1/2 c Olive oil Put nuts, garlic and jalapeno in food processor; process 30 seconds. Add parsley, basil and oil; pulse a few times to mix greens into oil. Process about 30 seconds, until mixture is finely pureed.
How To make Pesto with Jalapeno's Videos
Jalapeno Pesto
#ImNotACook #TheCareKlinik #YELOoils #LadyLinda
Jalapeno Pesto In a blender add: 2 – 3 Jalapenos (remove stems) ½ packed cup of basil leaves 1 tbsp Pine Nuts 1 tbsp shaved parmesan cheese (optional) ¼ cup olive oil (add more once blending has commenced, if needed)
Blend until you have the desired consistency. Decant into a jar and place in the fridge. Keeps for approximately 2 – 3 months.
My Amazing Spicy Pesto Recipe | Makes Everything Taste Good
This homemade Pesto makes EVERYTHING taste twice as good. Try it!
**Ingredients**
2 cups of Basil 1 cup of Parsley 1 large Jalapeño 1/3 cup of Pine nuts 2-3 Tbsp of Garlic Salt & Pepper 2 cups of Parmesan 1 cup of Olive Oil
**contact** Ceefade17@gmail.com
Jalapeno Pesto! #shorts
Jalapeño Pesto
Ingredients 1) Fresh Basil leaves - 1 cup 2)pine nuts - 1/4 cup 3)olive oil - 2tbsp 4)Garlic cloves - 4 5)Grated Parmesan - 2tbsp 6)Jalapeños - 2tbsp 7) Black Pepper - 1 tsp 8) Pink Salt - to taste
Equipments 1) Mixer Grinder/ Blender
Method Put all the ingredients in the mixer grinder & blend everything together till you get a paste like consistency.
Best enjoyed as a spread on a toast or used as a pizza base sauce with shavings of cheddar & mozzarella cheese!
Pesto Marinated cottage cheese with jalapeno & lettuce
Pesto Marinated cottage cheese with jalapeno & lettuce
Easy Pasta with Jalapeno Pesto Recipe
Ingredients:
5 tablespoons shelled pumpkin seeds
2 green bell peppers
3 jalapeno peppers
1/4 cup chopped fresh cilantro
3 cloves garlic
1/4 cup olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
freshly ground black pepper
1 pound linguini pasta
1 1/2 cups halved cherry tomatoes
1/2 lime, cut into wedge
Directions:
Toast the pumpkin seeds in a preheated 350 degree F (175 degree C) oven for 6 to 8 minutes.
Raise the oven's temperature to 450 degrees F (230 degrees C).
Place the bell and jalapeno peppers on a baking sheet. Roast the peppers for 15 to 20 minutes; until the skin blisters. Let the peppers cool a bit then pull the skin away from the flesh; discard the skin.
In a food processor or blender combine 4 tablespoons of the pumpkin seeds, cilantro, garlic and the peppers. Blend until the contents are coarsely chopped. With the machine running, slowly add the oil and the lime juice. Blend in the salt and pepper
Bring a large pot of salted water to a boil. Cook the pasta, stirring occasionally until it is just tender. Drain and return the pasta to the pot.
Set the pot over medium heat, add the tomatoes and the pesto. Stir well. Add more salt and pepper, if you'd like. Spoon the pasta onto plates. Serve the pasta garnished with the remaining pumpkin seeds and lime wedges.
Nutrition
Calories: 620 kcal 31%
Fat: 21.5 g 33%
Carbs: 92.9g;30%
Protein: 19.2 g 38%
Cholesterol: 0 mg 0%
Sodium: 308 mg 12%
Based on a 2,000 calorie diet