A delicious, spicy take on your original Italian pesto.
Ingredients
- walnuts: 0.25 cup
- garlic: 2 clove
- packed fresh basil leaves: 2 cups
- Parmagiano-Reggiano cheese: 0.75 cup (shredded)
- jalapeno pepper, stem removed: 1 piece
- olive oil: 0.66667 cup
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
