Eddie and Christine's Amalgam Pesto
Condiments + Spice Blends
Courtesy of Eddie Rodriguez.
Makes about 3 cups.
fresh basil leaves, washed
garlic cloves, peeled
fresh jalapeno, chopped
grated Parmesan cheese
Salt, to taste
Eddie and Christine's Amalgam Pesto Directions
Place the basil in a food processor and chop—adding the olive oil slowly to help the process.
Use a spatula to move any stray leaves closer to the chopping action until all leaves are tiny.
Add the garlic, pecans and jalapeño and process until the ingredients are thoroughly blended.
Lastly, add the Parmesan cheese and salt and continue to blend—adding water as needed if the mixture becomes too thick.
Rodriguez suggests serving the pesto on whole wheat bowtie pasta with extra Parmesan cheese on top.
Leftover pesto can be frozen and thawed for future meals
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