Ingredients10 m servings 126
- Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.
Per Serving: 126 calories; 13 0.8 2.2 4 66 Full nutrition
ReviewsRead all reviews 15
I made a vegan version of this by replacing the cheese with 1/4C Nutritional Yeast and it came out perfect. The jalapeno added a nice kick.
I made it as the recipe stated and it tasted delicious. It was just spicy enough to taste great!
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.
We adore this pesto. Used fresh ingredients from my garden. This pesto is a five star recipe. Just a tad of heat on the back of your tongue. Not too spicy so you could add more jalapenos if you ...
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 pi...
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 Curiousc...
Really good pesto as is! I added a couple of extra garlic cloves and a couple extra jalapeno's just because of my love for both! I did add a splash of lemon. Put it in an ice cube tray to fr...
absolutely great! I mixed it with pasta and also made a grilled flatbread with this as the base. will def be making again!!