Cilantro Jalapeno Pesto with Lime

Absolutely delicious. Made first time to eat with fish and rice, and it was good. Second time I used a tad less oil and 3 full Tbsp of lime juice and served it with Middle East beef kebobs and rice. The extra lime is jst what it needed. Both times I used bottled jalapeños because that is what I had on hand. Definitely a keeper. Would be great with chicken turkey or on s sandwich. I plan to mix with sour cream to use as a dip.

Good recipe and easy to make. I like my food spicy so I used a whole jalapeño including seeds. while I love parmasean cheese I personally would use a tad less next time as it was a very strong taste. I spread it on homemade focaccia bread I made and had sandwiches. Very tasty!!! YUM

Yummy! I had a ton of cilantro and this was perfect to use it up. However my 10$ pine nuts made this side a gourmet treat. Will make again for sure.

Delicious with a little kick! I used this pesto on a homemade pizza in place of pizza sauce. Then I added some Mexican cheese blend and toppings. I’ll make this pesto again.

This recipe by far was a favorite in our house. I did have to double the olive oil from 1/4 cup to a 1/2 cup and added salt to taste. We love it in our scrambled eggs.

This is a very nice pesto! I could easily have used the whole jalapeno–which I’ll do next time. I used this with some chicken dishes. Thanks for the recipe!

Followed it as written and found the spice perfect with the other flavors!

Perfect!!

i loved it

This was so delicious! I had extra cilantro and was looking for something to make and had all the ingredients. The only changes I made was use up a whole jalapeño.

Left a few seeds in. kept red pepper flakes out

Toasted the pine nuts and garlic.

We found this recipe to be very tasty, but we will try it again and toast the garlic. We thought the raw garlic was a bit too much for the pesto. Might also try Anaheim chilies and roast them as well, give more depth to the flavors. Overall we liked it though, and will add it to our pesto recipes.

I made this as is with a double batch without the jalapeño. It was fabulous. My husband loves it. We use it with pasta, fish, and chicken. Delicious. Thank you so much for posting this recipe.

I substituted 1/2 of cilantro for fresh basil and it was wonderful! Makes a great dip for crackers. Just the right amount of spice for our family!

I made this last night to go along with shredded rotisserie chicken, brown rice, and steamed spinach. It was soooo good. I thought it needed a bit of salt (probably dependant upon the salt in the parmesan) and for my tastes it needed the whole jalapeno. This will become a regular for me, because it’s the perfect condiment/dressing to top our “bowls”.

I didn’t have any cilantro, so I used Italian parsley instead. It was great, but I definitely will try it with the cilantro. I used it as a pizza topping, and it added a nice spicy touch with cheddar cheese and some veggies. We added it to some roasted meat and as a chip dip.

Awesome! What a great blend of flavors. If you are skipping the seeds then you can likely add a whole large jalapeño. Best to start slow and toss in the other half once you have tasted it. But give it a second… The heat of the pepper sneaks up on you. I love it so much I made a few extra jars and tossed them in the freezer.

Made and frozen for future use – rated 4 stars because it smells amazing! 🙂

Our family loved it. Took just a few minutes to make and clean up mini food chopper. Just had a small bunch of cilantro I needed to use up and found this recipe. Had slivered almonds. Used a whole jalapeno. Tastes great eaten all different ways, including spreading some on a slice of deli turkey and rolling up.

I fixed this tonight to have on rigatoni. It was very good. I used an entire seeded jalapeno, but otherwise didn’t change a thing. We like spicy food, so I could have used a second jalapeno.