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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I was trying to re-create jalapeno pecan pesto from whole foods. This was too much lemon and too much parsley. Also slightly thin and not at all hot. Next time I will try upping the EVOO and reducing the parsley and lemon juice. Read more . maybe leave some of the heat from the peppers in Ingredients:
4 large jalapenos - about 2/3 cup, seeds and membrane removed |
1/2 c shredded parmesan cheese |
1/3 c packed chopped parsley |
1/3 c pecans |
1/3 c extra virgin olive oil |
1/2 tbs lemon zest |
juice of 1 lemon - about 3 tbs |
3 cloves garlic |
Directions:
1. Rough chop everything and mix in food processor
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