Mexican-Chile Pesto with Zucchini Angel Hair Pasta


Healthy quick recipe for mexican style pesto

This pesto pasta has quite an infusion of south-of-the-border flavor!

Most of the time pesto is made with fresh basil leaves, olive oil, garlic, pine nuts, Parmesan cheese and a dash of sea salt, but today we are making pesto with some very interesting ingredients. Charred jalapeños, cilantro and arugula are a fiery combination that completely wake up the taste buds!

While you may be tempted to purchase store-bought pesto, it’s really worth the minimal effort needed to make your own. Not only does homemade pesto taste SO MUCH better, you’re also able to make it dairy-free, but leaving out the Parmesan, and you know that it doesn’t have any preservatives. And let’s be perfectly honest…throwing ingredients into a food processor and pulsing until combined is not what you’d call strenuous work. It’s pretty darn easy.

This recipe uses zucchini angel hair noodles, my new obsession! In case you aren’t familiar with a spiral slicer, here’s where you can pick one up for only $21.99. A spiral slicer is such a great investment — not only will you save money by making your own noodles from fresh zucchini, but you’re also going to save yourself a bunch of unnecessary calories.

Here’s a video of my son, Andrew, when he was only 4 years old, turning zucchini into noodles 🙂


Mexican-Chile Pesto with Zucchini Angel Hair Pasta
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Total time
Serves 6

  • 3 red Jalapeños
  • ¼ cup pistachios, shelled and toasted
  • 1 cup fresh cilantro, packed
  • 1 cup fresh arugula, packed
  • 1 teaspoon dried oregano
  • 3 cloves garlic
  • 2 teaspoons ground cumin
  • 1 lime, juiced
  • ⅓ cup organic chicken broth
  • ¼ cup olive oil
  • dash of sea salt and pepper
  • 4 organic zucchinis

  1. Char the jalapeños in a skillet or over a gas flame. Place the charred jalapeños in a paper bag, and close. When cool enough to handle, rub off the skins with a paper towel, then halve and seed the jalapeños and place in a food processor.
  2. Meanwhile, lightly toast the pistachios in a dry, small skillet or in a toaster oven.
  3. Add the pistachios and all remaining ingredients, except the zucchini, to the food processor. Pulse until well combined.
  4. Use a veggie peeler to strip the green skin from the zucchini. Cut in half, width-wise, and run through a spiral slicer to create long, angel hair pasta strands.
  5. Place all of the zucchini noodles in a large bowl, add the pesto and mix well until all strands are coated. Serve immediately and then store in the fridge.

Serving size: ⅙     Calories: 140     Fat: 11     Carbohydrates: 8     Sugar: 1     Sodium: 85     Fiber: 3     Protein: 3    


Healthy quick recipe for mexican style pesto


  • lars February 25, 2014 at 10:18 pm

    delicious recipe

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