Recipe By curiouschef
Published Jun 8th
Prep 10m Cook - Additional - Ready In 10m
Servings 14 servings Calories 125.7

A delicious, spicy take on your original Italian pesto.

Recipe Ingredients

  • ¼ cup walnuts
  • 2 cloves garlic
  • 2 cups packed fresh basil leaves
  • ¾ cup shredded Parmagiano-Reggiano cheese
  • 1 jalapeno pepper, stem removed
  • ⅓ cup olive oil
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 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
  • Carbohydrate 0.8 g
  • Cholesterol 3.8 mg
  • Fat 13 g
  • Fiber 0.3 g
  • Protein 2.2 g
  • Saturated Fat 2.3 g
  • Sodium 66.1 mg
  • Sugar 0.1 g


  1. Really good pesto as is! I added a couple of extra garlic cloves and a couple extra jalapeno's just because of my love for both! I did add a splash of lemon. Put it in an ice cube tray to freeze, so now I will have 14 cubes whenever I need one or two.... especially - Read more ...
  2. Excellent pesto. I added the juice of two lemons, doubled the jalapeños and served it over spaghetti squash.
  3. I made a vegan version of this by replacing the cheese with 1/4C Nutritional Yeast and it came out perfect. The jalapeno added a nice kick.
  4. Since this was my experience with making pesto I wasn't sure of exactly what. Was looking for in taste so I made 3 batches; Proper Pesto Spinach/ Basil Pesto and Jalapeño Pesto. The Jalapeño Pesto won the taste test hands down. The others were good but this one was the best. Served it with spaghetti - Read more ...
  5. We adore this pesto. Used fresh ingredients from my garden. This pesto is a five star recipe. Just a tad of heat on the back of your tongue. Not too spicy so you could add more jalapenos if you like. I did add the zest of one lemon. So glad I stumbled upon this recipe. - Read more ...
  6. This was good. I had leftover jalapeños from another recipe and was looking for something to use them up. I'll admit I was sceptical about using walnuts for pesto (as I've always done it with pine nuts) but the flavors worked fabulously together. I did double use 2 jalapeños because that's what I had but - Read more ...
  7. Fabulous! Thought maybe the jalapeño might be too spicy or take over but it was actually perfect. This was my first time making pesto without pinenuts. I will do it again. Great recipe Curiouschef. Thanks for sharing!
  8. I made it as the recipe stated and it tasted delicious. It was just spicy enough to taste great!
  9. Yes did not alter anything tasted great also tried it as a base on pizza also great it is a keeper I used 3 jalapeno's for the pizza.

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