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 e ort 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.
Note: 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.
½ cup pistachios, shelled
2 cups cilantro
2 cups Baby Arugula
1 tablespoon fresh oregano
3 cloves Garlic
1 tablespoon ground cumin
½ teaspoon lime juice
⅓ cup chicken broth
¼ cup olive oil
dash of sea salt
dash of black pepper
4 medium zucchinis, turned into noodles
Place the jalapenos on a grill pan over medium heat. Cook until evenly charred. Once the jalapenos are 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 seed.
Place the pistachios in a small, dry skillet. Cook over medium heat until lightly toasted.
Place the jalapenos, pistachios, arugula, oregano, garlic, cumin, lime, chicken 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!