Recipes › Sauce › Jalapeno Pesto Recipe

Jalapeno Pesto Recipe

Recipe by Pedro M. A. Neves

This vibrant Italian-inspired jalapeno pesto combines fresh jalapeños with basil, garlic, pine nuts, and Pecorino Romano for a bold, heat-forward sauce that elevates pasta and proteins alike. The green chili brings contemporary flair to a traditional pesto base, creating a versatile condiment with bright, spicy notes. Serve it warm over fresh tagliatelle or use it to finish grilled fish and vegetables.

Ingredients

• 4 fresh jalapeños (about 120g), stems removed and halved lengthwise, seeds removed for mild heat or retained for spicy
• 2 cups (50g) fresh basil leaves, packed
• 4 cloves garlic, peeled
• 1/2 cup (50g) pine nuts, lightly toasted
• 1/2 cup (40g) freshly grated Pecorino Romano cheese
• 1/2 cup (120ml) extra virgin olive oil
• 2 tablespoons (30ml) fresh lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• pinch of red pepper flakes (optional)

Instructions

1. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Transfer immediately to a plate to cool.

2. Roughly chop the jalapeños into 2cm pieces. In a food processor, combine jalapeños, basil, and garlic cloves.

3. Pulse the mixture 6-8 times until coarsely broken down but still textured, about 30 seconds total.

4. Add the toasted pine nuts and pulse 3-4 more times to gently incorporate without over-processing into a paste.

5. Transfer the mixture to a medium bowl. Stir in the grated Pecorino Romano cheese and red pepper flakes if using.

6. Slowly drizzle in the olive oil while stirring continuously with a wooden spoon until you reach your desired consistency, about 60-90 seconds.

7. Finish with lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.

8. For serving with pasta, cook 400g fresh or dried pasta until al dente, reserve 200ml pasta water, then toss pasta with pesto over low heat, adding pasta water as needed to reach silky consistency. For other uses, serve the pesto at room temperature as a condiment or spread.

Substitutions

• Replace pine nuts with walnuts (60g) or almonds (50g) for a milder, earthier flavor
• Substitute Pecorino Romano with aged Parmigiano-Reggiano for a slightly sweeter, less sharp finish
• Use poblano peppers (2 large) instead of jalapeños for a deeper, smoky heat without intense spice
• Swap half the basil with fresh mint or parsley for a brighter or more herbaceous profile

Tips

• Don't over-process the pesto; keep it chunky and textured rather than completely smooth for better mouthfeel and visual appeal
• Make pesto in small batches (this recipe yields about 300ml) for best flavor; larger batches can oxidize the basil and dull its brightness
• If storing, transfer to a clean jar, smooth the surface, cover with a thin layer of olive oil to prevent browning, and refrigerate for up to 5 days, or freeze in ice cube trays for up to 3 months

Pesto originates from Liguria in northern Italy, traditionally made with Genovese basil, pine nuts, and pecorino cheese. This jalapeño variation honors the Italian technique while drawing inspiration from modern fusion cooking, reflecting how classic Mediterranean methods adapt to ingredient availability and contemporary palates across global cuisines.

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