Eddie and Christine's Amalgam Pesto

Courtesy of Eddie Rodriguez. 

Makes about 3 cups. 

Super easy

Eddie and Christine's Amalgam Pesto


For 4 Person(s)


  • 35 fresh basil leaves, washed
  • 1/3 cups olive oil
  • 5 garlic cloves, peeled
  • 1/2 cups pecans
  • 1 fresh jalapeno, chopped
  • 1 1/4 cups grated Parmesan cheese
  • Salt, to taste
  • Lukewarm water

Eddie and Christine's Amalgam Pesto Directions

  1. Place the basil in a food processor and chop—adding the olive oil slowly to help the process.
  2. Use a spatula to move any stray leaves closer to the chopping action until all leaves are tiny.
  3. Add the garlic, pecans and jalapeño and process until the ingredients are thoroughly blended.
  4. Lastly, add the Parmesan cheese and salt and continue to blend—adding water as needed if the mixture becomes too thick.
  5. Rodriguez suggests serving the pesto on whole wheat bowtie pasta with extra Parmesan cheese on top.
  6. Leftover pesto can be frozen and thawed for future meals

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