Chile Pesto Noodles

best chile pesto recipe

You’ll love this spicy spin on pesto!

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, by leaving out the Parmesan, and preservatives. And let’s be perfectly honest…throwing ingredients into a food processor is not what you’d call strenuous work. It’s pretty darn easy.

For a classic basil pesto try this simple dairy-free recipe: ½ cup raw walnuts, 3 cups fresh basil leaves, 4 garlic cloves, 1 teaspoon sea salt, ¼ cup olive oil, ½ cup nutritional yeast and 1 Tablespoon lemon juice. Combine in a food processor.

Chile Pesto Noodles
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 4

  • 3 green jalapeños
  • ½ cup pistachios, shelled
  • 2 cups fresh cilantro
  • 2 cups fresh arugula
  • 1 Tablespoon fresh oregano
  • 3 cloves garlic
  • 1 Tablespoon ground cumin
  • juice from 1 lime
  • ⅓ cup broth (chicken or veggie)
  • ¼ cup olive oil
  • dash of sea salt and black pepper
  • 4 organic zucchini –turned into noodles (Watch this Video to Learn How)

  1. Place the jalapeños on a grill pan over medium heat. Cook until evenly charred. Remove from heat and place in a paper bag. Fold the bag closed and leave for 10 minutes. When cool enough to handle, rub off the skins with a paper towel, slice in half and remove the seeds.
  2. Place the pistachios in a small, dry skillet. Cook over medium heat until lightly toasted.
  3. Place the jalapeños, pistachios, arugula, oregano, garlic, cumin, lime, broth, olive oil, sea salt and black pepper in a food processor. Pulse until creamy. Place the zucchini noodles in a large bowl and mix with the pesto. Enjoy!

Calories: 213     Fat: 18 g     Carbohydrates: 12 g     Sodium: 249 mg     Fiber: 3 g     Protein: 4 g    
best chile pesto recipe

Serve with a side of grilled chicken breast for a delicious, fiber-filled meal!


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