This spicy Jalapeno Pesto recipe is vegan. Transform simple dinner recipes to flavor-packed delightful meals with rich, vibrant colors from cilantro. Like the classical version, this zesty sauce is great to toss over grilled chicken, pasta, shrimp, and pizza.
Allow me to shout a little about the simplicity and the minimalism of this cilantro jalapeno pesto recipe. This recipe requires a few easy-to-find ingredients(like this jalapeno honey sauce); surprisingly, some of you might already have stock in the kitchen.
We love jalapeno peppers and use them as a delightful heat source for most recipes. This spicy pesto is our recent find.
Do you feel that you are missing some ingredients? No worries; we will discuss all the substitution opportunities in detail below.
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Why You'll Love This Recipe
⭐️ It's Delicious!
⭐️Versatile, use as a dip, pasta sauce, dressing, or spread!
⭐️Great for Meal Prepping!
Ingredients
- Cilantro: I know some of you might feel intimidated by the cilantro. The good news is that you can swap it with fresh basil leaves, which also bring authentic Italian flavors.
- Jalapeno: The heat of the jalapeno is never guessable(even the peppers are from the same plant). Sometimes, it's super hot, but it turns out plain other times(see below for adjusting the heat).
- Pine nuts: Gives the body of this pesto and makes it coat well with other ingredients easily. Whole almond seeds, walnuts, and macadamia nuts are also excellent alternatives.
- Garlic is a flavor and taste enhancer. I recommend using fresh garlic cloves. However, garlic granules are the next option if you want to use your pantry staple ingredient.
- Extra virgin olive oil. Why? Because it's creamy and nutty. The main ingredient to call this recipe is pesto; I do not have any other replacements. If you have anything in mind, share it in the comment box.
- Ground black pepper is added for extra punch. It is an optional ingredient.
How To Make Jalapeno Pesto
- In a food processor, add jalapeño, pine seeds, cilantro, garlic, and salt. Run the machine while slowly adding olive oil.
- Blend until smooth and well incorporated, then transfer to a container and enjoy with pasta or grilled chicken.
♨️How To Adjust The Heat Level
This jalapeno pesto tastes at a medium heat level. However, the heat can vary from mild to moderate depending on how we prepare them.
To lower the heat, remove the seeds and the ribs of the jalapeno and cut down the amount of jalapeno.
Add them along with seeds and ribs for enhanced heat, and increase the amount of jalapeno.
The Leftovers
This is a freezer-friendly recipe.
You can store the leftovers in the refrigerator for up to three days and in the freezer for up to three months.
To thaw the frozen jalapeno pesto, place them on the kitchen counter for 30 minutes. If it is still chilled, microwave for 10 seconds, stir, and repeat if necessary.
You need to reheat, thaw, and add to hot pasta or warm chicken.
How To Use
- Dip: This can be a stand-alone dip. But if you prefer something more velvety and dense, you can make jalapeno pesto aioli by adding a cup of mayo to the sauce.
- Pasta is our favorite. Toss the hot jalapeno pesto into cooked pasta. For extra indulgence, top it with shredded parmesan cheese.
- Pizza: Turn up the pizza's heat by drizzling it over it.
- Chicken: Baked, grilled, fried chicken works well. For plating, place the chicken over a plate and top it with a blob of the spicy pesto.
- Pork chops: In the same way as chicken, place a dollop of pesto over the pork chops and drizzle olive oil.
FAQ
Yes! For a nut-free version, you can choose sunflower or pumpkin seeds. However, each option will slightly alter the taste and create a delicious pesto.
Cilantro offers refreshing flavors that's highly complimenting the flavors of jalapeno. But you can experiment with parsley or mint.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Jalapeno Pesto Recipe
Ingredients
- 1 jalapeno
- ½ cup pine nuts
- 1 cup cilantro
- 1 clove garlic
- ¼ cup extra virgin olive oil
- ½ teaspoon black pepper ground
- ¼ teaspoon salt
Instructions
- In the food processor, jalapeno, pine seeds, cilantro, garlic, and salt.
- Then run the machine and add the olive oil slowly.
- Blend until olive oil blends and incorporates well with other ingredients.
- Transfer to the container, and enjoy the sauce with pasta or grilled chicken.
Notes
- Adjust the spice by removing jalapeño seeds and ribs for a milder taste or keeping them for extra heat. Increase the number of jalapeños for a spicier kick.
- Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- To thaw, leave it at room temperature for 30 minutes or microwave in 10-second intervals.
- No reheating is needed; use them as chilled.
Alison says
Fabulous! I'll make this all summer then freeze to enjoy during the snowy months.
Sujatha Muralidhar says
Hey Alison, thank you. And I'm doing the same thing too!
Rick says
First of all thank you for recipe Sujatha! I was wondering if you think it would be okay to add some parmesan cheese to this? thanks again!
Rick
Sujatha Muralidhar says
Yes Rich, I'm happy that you liked this recipe. And you can definitely add Parmesan cheese for a creamy flavor. In my opinion, 1/4 cup of grated parmesan cheese would work fine for this recipe. Enjoy!