Recipe by curiouschef
"A delicious, spicy take on your original Italian pesto."
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packed fresh basil leaves
shredded Parmagiano-Reggiano cheese
jalapeno pepper, stem removed
salt and ground black pepper to taste
Yes did not alter anything tasted great,also tried it as a base on pizza also great,it is a keeper I used 3 jalapeno's for the pizza.
I made it as the recipe stated and it tasted delicious. It was just spicy enough to taste great!
Fabulous! Thought maybe the jalapeño might be too spicy or take over but it was actually perfect. This was my first time making pesto without pinenuts. I will do it again. Great recipe Curiouschef. Thanks for sharing!
This was good. I had leftover jalapeños from another recipe and was looking for something to use them up. I'll admit I was sceptical about using walnuts for pesto (as I've always done it with pine nuts), but the flavors worked fabulously together. I did double use 2 jalapeños because that's what I had, but otherwise followed the recipe as written. Will make again, keeping with 2 peppers.
Excellent recipe! My dishes usually aren't spicy enough for me but this one is perfect! I used one whole large jalapeno from my garden.I think I'm going to put it on a flatbread with tomato and shaved parm.
This was really really good. I used a mixture of parmesan and asiago cheese and didn't add as much oil, and it turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
** Calories: 126
** Calories from Fat: 117
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