Not a lot to say today. But a lot to show.
The Jalapeño Pesto Show!
As seen through the lens of Instagram.
You may have guessed that I’m obsessed with jalapeños.
But you may not have known that I am also a huge fan of pesto. And Instagram too.
So this post is pretty much a trifecta for me. It’s nice to be surrounded with stuff you like.
There’s just something about the rich, fresh taste of pesto. Kicked up a notch with roasted chiles. And recorded from the slightly geeky perspective that is Instagram.
What’s not to love, right? Right.
So now I think you should make your own Jalapeño Pesto. Store it in jars and serve it on top of your next burger, bowl of pasta or sad, lonely piece of toast. Take a pic with your favorite phone, pad or app. Then enjoy it with your favorite person. After all, it’s nice to be surrounded with stuff you like.
10 large jalapeños, charred, peeled, stemmed and seeded (Please click here for more information on roasting fresh chiles.)
1/2 c. parsley, fresh, chopped
1/2 c. cilantro, fresh, chopped
6 cloves garlic
3/4 c. Manchego cheese, grated (grated Parmesan cheese may be substituted)
1 1/2 tsp. black pepper, freshly ground
1/2 tsp. salt
1/2 c. extra virgin olive oil
Place all of the ingredients except the oil in the bowl of a food processor fitted with a steel blade. Process until the mixture resembles a thick paste, approximately 1 minute, stopping to scrape down the sides of the bowl as necessary. With the processor still running, pour the olive oil through the feed tube and process just until the ingredients come together, approximately 30-60 seconds. Use immediately or store refrigerated. If freezing or storing for an extended period of time, I recommend adding 1/2 cup additional olive oil over the top of the jarred pesto to keep it moist and fresh.
YIELD: approximately 2 cups