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Jalapeño and Cilantro Pesto with Smokin' Chipotle
A bold, smoky twist on pesto with roasted jalapenos, fresh cilantro, and Smokin' Chipotle.
Ingredients
- 2 tsp Smokin' Chipotle
- 1 cup cilantro leaves, stems removed
- ½ cup flat-leaf parsley leaves, stems removed
- ¼ cup pine nuts or walnuts, toasted
- ½ cup grated Pecorino or Parmesan cheese
- 1 medium garlic clove
- 6 jalapenos, roasted, skinned, and seeded
- ½-¾ cup olive oil
Directions
- Roast jalapenos directly over a gas flame or under a broiler until charred on all sides.
- Place charred jalapenos in a covered bowl for 10-15 minutes to steam. Peel off skins and remove seeds.
- Pack cilantro and parsley leaves (stems removed) into measuring cups.
- Add jalapenos, herbs, garlic, nuts, cheese, and Smokin' Chipotle to a food processor.
- Pulse while drizzling in olive oil until desired consistency is reached.
Tips
- Leave seeds in the jalapenos if you want extra heat.
- Use on pasta, grilled chicken, or as a dip with crusty bread.
Tip: This recipe features Smokin' Chipotle, but feel free to experiment with any of our 8 seasoning blends for your own twist.
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