Jalapeño Pesto! There is no better time to eat it than when it is freshly made, and put on a piping hot piece of bread or pasta. As much as I love basil pesto, I thought I might as well try something a little bit different. The most important thing to keep in mind is to find the freshest of every ingredient, that way the color (which is very important in cooking), and flavor will be vibrant, and come together really well. The great thing about pesto is that it only takes fifteen minutes to make.
1. Wash, halve, and quarter four Jalapeño peppers.
2. take a little less then 1/2 a pound of pine nuts, 5 cloves of garlic, and 1 cup of extra virgin olive oil and toss them into a food processor or blender with the cut up Jalapeños.
3. Discard the stems and chop up the parsley. Add about two handfuls of the chopped parsley to the food processor. Add one tablespoon of salt and pulse the mixture until it is finely chopped and there are no longer large chunks of Jalapeño. Its important to pulse the mixture so it does not become a puree unless you would like to use it as a marinade.
4. Spread on hot toasted bread, mix into pasta, or use
as a marinade for meat and fish.
This Pesto will have you "mmmm"ing away and munching on what ever you can add it to!