JALAPENO PESTO
A delicious, spicy take on your original Italian pesto.
Provided by curiouschef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 14
Number Of Ingredients 7
Steps:
- Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 0.8 g, Cholesterol 3.8 mg, Fat 13 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 66.1 mg, Sugar 0.1 g
CLASSIC SPANISH TORTILLA WITH ROASTED JALAPENO PESTO
Spanish tortillas (or frittatas, depending upon your country of influence) are a godsend for brunch entertaining. A classic egg dish every bit as delicious and satisfying as an omelet, a tortilla takes far less time to prepare than individual omelets ever could -- you simply whisk everything up in a bowl, transfer to a nonstick or really well-seasoned cast-iron pan, and bake until puffy. You also benefit from a bit of wiggle room with timing, as tortillas, a version of which is on the menu of nearly every tapas spot in Spain, are traditionally served at room temperature. I used to serve this tortilla adorned with kicked-up parsley-based pesto at my restaurant Bolo many years ago, and now I serve it on tortillas in my home kitchens, as well as on fish tacos, grilled pork, scrambled eggs, and even homemade pizza.
Provided by Bobby Flay
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the Roasted Jalapeño Pesto: Preheat the oven to 400 degrees F.
- In a medium bowl, toss the jalapenos with a few teaspoons of canola oil and season with salt and pepper. Spread them on a baking sheet in an even layer and roast until golden brown and charred, turning once, about 18 minutes. Return the jalapenos to the bowl, cover with plastic wrap, and let steam for 15 minutes. Peel and seed the jalapenos (discard the skin and seeds) and transfer to a food processor.
- Add the parsley, pine nuts, and garlic to the food processor and pulse to coarsely chop. With the motor running, add the olive oil through the feed tube and process until smooth. Scrape into a bowl, fold in the cheese, and season with salt and pepper. The pesto can be stored in the refrigerator, tightly covered, for up to 2 days.
- For the Classic Spanish Tortilla: Heat 1/2 cup of the oil in a 10-inch nonstick or well-seasoned cast-iron pan over medium heat until it begins to shimmer. Add half the potatoes and one-third of the thyme and season with salt and pepper. Cook, stirring occasionally and adjusting the heat if needed, so that they do not brown, until the potatoes are tender when pierced with a paring knife, about 8 minutes. Remove the potatoes with a slotted spoon and transfer them to a colander set over a bowl. Add the remaining 1/2 cup oil to the pan and heat until it begins to shimmer. Add the remaining potatoes and one-third more of the thyme, season with salt and pepper, and cook as you did the first batch. Transfer the second batch of potatoes to the colander with the first and set aside.
- Pour all but 2 tablespoons of the oil from the pan into a heatproof measuring cup and set aside. Heat the oil remaining in the pan over medium heat until it begins to shimmer. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the remaining thyme and season with salt and pepper.
- Preheat the broiler.
- Whisk together the eggs in a large bowl until lightly frothy and evenly colored, about 2 minutes. Fold the potatoes and onions into the eggs until evenly combined. In the pan you used to cook the potatoes, heat 2 tablespoons of the reserved oil over medium heat until it begins to shimmer. Add the egg mixture to the pan, making sure the potatoes and onions are evenly distributed. As soon as the edges firm up, after a minute or so, reduce the heat to medium-low. Cook until the bottom is set and light golden brown, about 5 minutes. Transfer the pan to the oven and broil until the top is puffed and lightly golden brown, 3 to 5 minutes, depending on the strength of your broiler.
- Rub a spatula around the outside of the pan and along the bottom and slide the tortilla out onto a cutting board. Cut the tortilla into wedges and transfer to a plate. Let cool slightly.
- To serve: Drizzle the tortilla with pesto and serve warm (not hot) or at room temperature. Do not refrigerate.
CILANTRO JALAPENO PESTO WITH LIME
This is a spicy alternative to classic basil pesto. You can control the spiciness by using less jalapeno and by removing the seeds and white membrane of the pepper before adding it to the pesto. If you like the spice, just throw it all in!
Provided by Kelly Van Hooser Turner
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 1.9 g, Cholesterol 3.7 mg, Fat 12.4 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 68.6 mg, Sugar 0.3 g
ROASTED JALAPEñO PESTO
Make and share this Roasted Jalapeño Pesto recipe from Food.com.
Provided by Claire S.
Categories Sauces
Time 45m
Yield 3 , 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Toss the jalapeños in a few tablespoons of canola oil and season with salt and pepper. Roast in an even layer on a baking sheet until soft and the skin is blistered, about 15 minutes. Remove the jalapeños to a bowl, cover with plastic wrap, and let sit for 15 minutes. Remove the stems and seeds; do not remove the blistered skin for this particular recipe.
- Combine the jalapeños, cilantro, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube and process until smooth. Add the cheese, season with salt and pepper, and pulse a few times just to combine. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl and stir in the vinegar. The pesto will keep, covered in the refrigerator, for up to 24 hours. Serve at room temperature.
Nutrition Facts : Calories 416.5, Fat 43.8, SaturatedFat 6.6, Cholesterol 4.8, Sodium 118.3, Carbohydrate 4.3, Fiber 1.6, Sugar 2, Protein 4.2
More about "roasted jalapeño pesto recipes"
SPICY JALAPENO PESTO AND HOW TO USE IT
From miascucina.com
Cuisine ItalianTotal Time 15 minsCategory Savory Sauce/ SeasoningCalories 37 per serving
- Place roasted peppers in a small bowl and cover with plastic wrap. Let rest for 10 minutes. (This step will help the skins to peel away easily from the flesh of the peppers. )
- Remove stems and seeds from roasted peppers and peel away charred skin. While it isn’t necessary to remove all of the skin, try to remove at least 75 percent.
JALAPENO PESTO RECIPE - PEPPER BOWL
From pepperbowl.com
5/5 (2)Category Dips And SaucesCuisine American, MexicanCalories 236 per serving
ROASTED JALAPENO PESTO | WICKED HANDY
From wickedhandy.net
5/5 (2)Total Time 35 minsCategory MiscellaneousCalories 220 per serving
- Preheat oven to 400°F. Spread whole jalapenos on a lightly greased baking sheet. Slightly spray jalapenos with cooking spray and sprinkle with salt and pepper. Bake 20 minutes, turning half way through. Let cool.
- Reduce oven to 350°F. Lay nuts on sheet pan and bake for 4-5 minutes, until slightly toasted. Let cool.
- Clean basil and dry. We like using a salad spinner to dry the basil because it prevents bruising to the leaves. Remove tops from jalapenos and discard.
- Add lemon juice, pine nuts (or walnuts), jalapenos, and garlic cloves to blender and blend well. Add basil and slowly add oil while blending. Stop when all ingredients are fully incorporated. Add cayenne pepper, salt, and pepper, blend for 2-3 seconds. Add Parmesan cheese and blend. Store in air tight container with small layer of olive oil on top to help preserve green color.
ROASTED JALAPENO CILANTRO PESTO 2 640X640 - YOUTUBE
From youtube.com
GRILLED MASCARPONE AND ROASTED JALAPENO PISTACHIO PESTO CHEESE …
From bevcooks.com
ROASTED SWEET POTATOES WITH CILANTRO PESTO RECIPE
From tastingtable.com
PASTA IN JALAPENO PESTO - MY FOOD STORY
From myfoodstory.com
ROASTED JALAPENO POBLANO PESTO ⋆ - CALIZONA
From cali-zona.com
ROASTED JALAPEñO AND CILANTRO PESTO CHICKEN SALAD
From worldseasonings.com
ROASTED JALAPENO PESTO VIDEO RECIPE - YOUTUBE
From youtube.com
ROASTED TOMATILLO POBLANO JALAPEñO PESTO ⋆
From cali-zona.com
ROASTED JALAPENO CILANTRO PESTO - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
ROASTED JALAPEñO PESTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED JALAPENO PESTO [VIDEO] | RECIPE [VIDEO] | VEGETARIAN …
From pinterest.com
CLASSIC SPANISH TORTILLA WITH ROASTED JALAPENO PESTO RECIPES RECIPE
From food-recipe.info
BOBBY FLAY'S GRILLED PORK CHOPS WITH JALAPEñO PESTO …
From today.com
ROASTED JALAPEñO PESTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED JALAPENO CILANTRO MANCHEGO PESTO ⋆ | RECIPE | ROASTED …
From pinterest.com
ROASTED JALAPENO IN FOUR WAYS-PEPPER BOWL
From pepperbowl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love