Jalapeno Basil Pesto Recipe – Walnuts & Parmesan Delight

Last Updated on 4 months by Neha Deshmukh

Jalapeno Basil Pesto Recipe – Walnuts & Parmesan Delight

Hey everyone! I’m so excited to share this pesto recipe with you. It’s a little different than your traditional basil pesto – we’re adding a kick with jalapeno and a lovely crunch with walnuts. I first made this when I was craving something a bit more exciting than the usual, and it’s been a hit ever since! It’s seriously addictive.

Why You’ll Love This Recipe

This Jalapeno Basil Pesto is a flavour explosion! It’s fresh, vibrant, and has a wonderful balance of herbaceous basil, spicy jalapeno, nutty walnuts, and salty parmesan. It’s incredibly versatile – perfect slathered on bread, tossed with pasta, or even used as a marinade. Plus, it comes together in under 20 minutes, making it a fantastic weeknight option.

Ingredients

Here’s what you’ll need to make this delicious pesto:

• 1 cup packed fresh basil leaves
• 1 teaspoon olive oil
• 2 garlic cloves
• 1 jalapeno pepper
• 0.25 cup walnuts (about 30g)
• 0.25 cup parmesan cheese, grated (about 30g)
• 0.25 cup olive oil (about 60ml)
• Salt, to taste
• Black pepper, to taste
• Lemon juice, to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Walnut Pesto Variation: Walnuts bring a beautiful earthy flavour. Feel free to toast them lightly for an even deeper, richer taste.
• Jalapeno Heat Level: The heat from the jalapeno really depends on the pepper itself! Remove the seeds and membranes for a milder pesto, or leave them in if you like a serious kick. I usually leave some seeds in for a nice warmth.
• Parmesan Cheese Type – Grana Padano vs. Parmigiano-Reggiano: Both work beautifully! Parmigiano-Reggiano is the “king” of parmesan, with a more complex, granular texture. Grana Padano is a bit more affordable and has a slightly smoother texture. Use whichever you prefer!
• Olive Oil Quality: A good quality extra virgin olive oil really shines in pesto. It adds a lovely fruity flavour. Don’t be afraid to splurge a little here.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, remove the basil leaves from their stems and give them a good wash. Pat them completely dry with paper towels – this is important for a good pesto consistency.
2. Heat 1 teaspoon of olive oil in a skillet over high heat. Sauté the garlic cloves and jalapeno pepper until the garlic turns lightly golden and the jalapeno skin starts to blister. Let this cool down completely.
3. Pulse the walnuts briefly in a food processor. You don’t want to turn them into walnut butter, just break them down a bit.
4. Add the cooled garlic and jalapeno to the food processor and pulse again.
5. Now, add the basil leaves and pulse until they’re roughly chopped.
6. With the food processor running, slowly drizzle in the remaining olive oil until everything is nicely emulsified – meaning it’s all combined and smooth.
7. Add the parmesan cheese and process for about 15 seconds, until it’s smooth but still has a little bit of texture. We don’t want it completely paste-like!
8. Transfer the pesto to a bowl. Season with salt, black pepper, and a squeeze of lemon juice to taste. Don’t be shy with the seasoning!

Expert Tips

• Don’t over-process the pesto! You want some texture, not a completely smooth paste.
• Taste as you go! Adjust the salt, pepper, and lemon juice to your liking.
• If the pesto is too thick, add a little more olive oil, one teaspoon at a time.
• If it’s too thin, add a bit more parmesan cheese.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pesto Adaptation: Swap the parmesan cheese for nutritional yeast (about 2-3 tablespoons) and use sunflower seeds or pumpkin seeds instead of walnuts.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the label on your parmesan cheese to be sure.
• Spice Level Adjustment: For a milder pesto, remove the seeds and membranes from the jalapeno. My friend, Priya, actually prefers it with no jalapeno at all – it’s all about personal preference!
• Festival Adaptations: This pesto is amazing as part of a larger Italian feast! Serve it alongside pasta, grilled vegetables, and crusty bread.

Serving Suggestions

So, what do you do with this amazing pesto?

• Spread it on bread or crackers.
• Toss it with pasta (a classic!).
• Use it as a marinade for chicken or fish.
• Add a dollop to scrambled eggs.
• Spread it on pizza instead of tomato sauce.

Storage Instructions

Leftover pesto? Lucky you!

• Store in an airtight container in the refrigerator for up to 5 days.
• To prevent browning, drizzle a thin layer of olive oil over the top before storing.

FAQs

Let’s answer some common questions:

• Can this pesto be made ahead of time? Absolutely! You can make it up to 2 days in advance.
• What is the best way to store leftover pesto? As mentioned above, an airtight container in the fridge with a drizzle of olive oil is best.
• Can I freeze this pesto? Yes, you can! Freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag.
• What can I serve with this pesto besides bread and crackers? So many things! Pasta, grilled meats, vegetables, eggs… the possibilities are endless.
• Can I use other nuts instead of walnuts? Definitely! Pine nuts are traditional, but almonds or pistachios would also be delicious.