This is my favorite pesto so far. I could probably eat it everyday! I get a lot of compliments on this whenever I make it. One of the easiest and most versatile dishes to make.

Jalapeno Pesto

Pesto made with a combination of cilantro and jalapeno peppers. Seeds and ribs are removed so heat level is tolerable.
Prep Time 15 mins
Total Time 15 mins
Servings 8 to 10 people
Calories 435 kcal


  • 1 cup Extra virgin olive oil
  • 1 cup walnuts
  • 1 tbsp lemon juice lime can be substituted
  • 4 units jalapeno peppers Always organic, medium, seeds and ribs removed
  • 1 bunch cilantro
  • .5 tsp Pink Himalayan crystal salt or Celtic sea salt Or to taste
  • .5 tsp fresh ground black pepper Or to taste


  • Pour olive oil, nuts, salt, pepper and lemon juice into blender and pulse.
  • Add jalapeno peppers and cilantro. Pulse blender until desired consistency.
  • Using a spatula, transfer pesto to a medium size serving dish.


Consistency can be modified by adding or removing greens/olive oil, and or nuts. Grated cheese is sometimes added to this. Any green and/or nut can be substituted.
Serve as a side or over meats or salads. This is very versatile. The oiliness makes dryer meats such as chicken breast and wild pork/venison, much more fun to eat.