A delicious, spicy take on your original Italian pesto.

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

126 calories; protein 2.2g 4% DV; carbohydrates 0.8g; fat 13g 20% DV; cholesterol 3.8mg 1% DV; sodium 66.1mg 3% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/18/2018
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. Read More
(22)
18 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/18/2018
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. Read More
(22)
Rating: 5 stars
07/19/2013
I made it as the recipe stated and it tasted delicious. It was just spicy enough to taste great! Read More
(3)
Rating: 5 stars
01/19/2013
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. Read More
(3)
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Rating: 5 stars
08/10/2015
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 like. I did add the zest of one lemon. So glad I stumbled upon this recipe. Can't imagine why I didn't think of tossing a jalapeno into pesto before because if it grows together it goes together. Really great on white pizza. Read More
(2)
Rating: 4 stars
07/09/2015
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. Read More
(1)
Rating: 5 stars
09/02/2013
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! Read More
(1)
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Rating: 5 stars
07/08/2019
Excellent pesto. I added the juice of two lemons, doubled the jalapeños and served it over spaghetti squash. Read More
(1)
Rating: 5 stars
08/12/2019
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 freeze, so now I will have 14 cubes whenever I need one or two.... especially since no one else in my house likes pesto. lol Thanks for a great recipe! Read More
(1)
Rating: 5 stars
11/02/2017
Since this was my experience with making pesto I wasn't sure of exactly what. Was looking for in taste so I made 3 batches; Proper Pesto Spinach/ Basil Pesto and Jalapeño Pesto. The Jalapeño Pesto won the taste test hands down. The others were good but this one was the best. Served it with spaghetti squash. Wonderful.... Read More