Jalapeno Pesto Recipe
- 1/4 cup walnuts
- 2 cloves garlic
- 2 cups packed fresh basil leaves
- 3/4 cup shredded Parmagiano-Reggiano cheese
- 1 jalapeno pepper, stem removed
- 2/3 cup olive oil
- salt and ground black pepper to taste
- 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.
