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Jalapeno Pesto Sauce

Jalapeno Pesto Sauce recipe image
This zesty Jalapeno Pesto Sauce transforms humble ingredients into a vibrant, spicy condiment that elevates any meal. By combining fresh basil leaves with roasted, skinned jalapenos, the heat is mellowed and smoky, creating a complex flavor profile. The addition of toasted pumpkin seeds adds a delightful crunch and earthy depth, while olive oil binds everything into a silky, emulsified sauce. A hint of lime juice brightens the richness, and roasted garlic provides a sweet, aromatic base. This versatile sauce is perfect for tossing with pasta, spreading on sandwiches, or using as a dip for crusty bread. It&# 226;€™s a quick, plant-based option that brings restaurant-quality flavor to your home kitchen with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 823.4
Dietary: Gluten-free, Vegetarian
Description
This zesty Jalapeno Pesto Sauce transforms humble ingredients into a vibrant, spicy condiment that elevates any meal. By combining fresh basil leaves with roasted, skinned jalapenos, the heat is mellowed and smoky, creating a complex flavor profile. The addition of toasted pumpkin seeds adds a delightful crunch and earthy depth, while olive oil binds everything into a silky, emulsified sauce. A hint of lime juice brightens the richness, and roasted garlic provides a sweet, aromatic base. This versatile sauce is perfect for tossing with pasta, spreading on sandwiches, or using as a dip for crusty bread. It&# 226;€™s a quick, plant-based option that brings restaurant-quality flavor to your home kitchen with minimal effort.
Ingredients
  • 2 Jalapenos Roasted/skinned
  • 1 cup Basil leaves
  • 1 1/2 cup Olive oil
  • 1 Lime Juice of
  • 1 clove Garlic, roasted
  • 1/4 cup Parmesan cheese
  • 1/4 cup Pumpkin seeds
Directions
  1. 1
    Place the roasted and skinned jalapenos into the bowl of a food processor or blender.
  2. 2
    Add the fresh basil leaves, roasted garlic clove, pumpkin seeds, and parmesan cheese to the processor.
  3. 3
    Pour in the juice of one lime.
  4. 4
    With the machine running, slowly drizzle in the olive oil until the mixture is emulsified and smooth.
  5. 5
    Pulse the mixture a few more times until the desired consistency is reached, scraping down the sides as needed.
  6. 6
    Transfer the pesto to a serving bowl or jar and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 823.4kcal
% Daily Value *
Total Fat 90.6g140%
Saturated Fat 12.7g64%
Cholesterol 0.0mg0%
Sodium 3.9mg1%
Total Carbohydrate 4.6g2%
Dietary Fiber 2.0g8%
Sugars 2.5g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a fully vegan version, substitute the parmesan cheese with nutritional yeast or a vegan parmesan alternative.

To store, place the pesto in an airtight container in the refrigerator. Cover the surface with a thin layer of olive oil to prevent oxidation and keep it fresh for up to 1 week.

You can freeze this pesto for up to 3 months. Leave some headspace in the container for expansion.

If the jalapenos are too spicy for your taste, remove the seeds and membranes before roasting them.

Toasting the pumpkin seeds in a dry pan for 2-3 minutes before blending will enhance their nutty flavor.

Keywords: jalapeno pesto, spicy pesto, basil sauce, vegan pesto, roasted jalapeno, pumpkin seed pesto, italian sauce, homemade pesto, blender sauce, spicy basil, olive oil pesto, plant based sauce, roasted garlic pesto, lime pesto
Read it online: https://www.chefs-mate.com/recipe/jalapeno-pesto-sauce/