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This spicy jalapeno pesto sauce is a vegan, low carb, and dairy-free recipe. This cilantro flavored pesto great with pasta, shrimp, and more.
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Jalapeno Pesto Recipe

This spicy jalapeno pesto is a vegan, low carb, and dairy-free recipe. This cilantro flavored sauce great with pasta, shrimp, pizza, and more.
Course Dips and sauces
Cuisine American, Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 236kcal
Author Sujatha Muralidhar

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.
 

Nutrition

Calories: 236kcal | Carbohydrates: 3g | Protein: 2g | Fat: 25g | Saturated Fat: 3g | Sodium: 148mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 1mg