Jalapeño Pesto

Jalapeño Pesto


2 jalapeño peppers

1/2 cup pepitas (pumpkin seeds)

1 garlic clove

1 cup chopped fresh cilantro

1 cup chopped fresh parsley

2 tablespoon lemon juice

1/2 teaspoon ground cumin

1/4 teaspoon sea salt

1/4 cup oliv oil

Freshly ground pepper


Grill the jalapeños over an open flame until blackened all over. Place in a brown bag to steam for 10 minutes. In a high speed blender or small food processor place the pipits and garlic and pulse several times. Add the cilantro, parsley, lemon juice, cumin, salt and few grinds of black pepper. Pulse again.

With the blade running drizzle in the olive oil. Remove the seeds and stems from the jalapeños, keeping the skin on. Add them to the blender and pulse until well combined.

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