Prep 10 mins
Cook 0 mins
Here's a great alternative to regular pesto sauce. It's delicious, it's easy, and it goes with so many things! Try it and see how many things you can pair it with. Unless you like it spicy, you may want to tame it down a little or a lot. Try it with a little less on the jalapeño peppers, and remember that it will get more intense as it sits. You can always add, but you can't take it out. If you have trouble finding the Mexican grating cheese just substitute it with Parmesan.
- 4 ounces grating Mexican blend cheese, cut into pieces (at room temperature)
- 2 garlic cloves, peeled
- 1 jalapeno pepper, seeded and cut into quarters
- 2 (4 ounce) cansdiced green chili peppers, sliced and drained well
- 3⁄4 cup pine nuts (I used 3/4 can slivered almonds)
- 1⁄4 cup fresh parsley sprig, lightly packed
- 1⁄4 cup fresh cilantro leaves, lightly packed
- 2 tablespoons olive oil
- Place cheese, garlic, and jalapeño pepper in a blender container or a food processor bowl.
- Cover, blend or process until finely grated.
- Add chili peppers, nuts, parsley and cilantro.
- With machine running slowly, gradually add oil.
- Blend until nearly smooth.
- Set aside 1 cup for pork roast.
- Freeze remaining pesto for up to a month.
- Note: Always keep in mind that the chili's contain oils, and that they can burn your skin, and your eyes; wear gloves or wash your hands often.