Roasted jalapeno cilantro pesto
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
Zesty and fresh roasted jalapenos and cilantro make a great sauce or topping for almost any kind of meat. Don't forget the lime juice. A little acid brings this all together.
Servings: 4 people
Author: Michelle Barsness
  • 3 to 4 roasted jalapenos
  • 1 tbsp olive oil
  • 1 cup fresh cilantro
  • 1 pinch salt & pepper
  • 1 to 1/2 clove garlic
  • 1/4 cup olive oil
  • 1 lime juice
  1. Preheat the oven to 350 F. Begin by cutting the jalapeno peppers in half and removing the stems and seeds. In a small bowl, coat them with a little olive oil (about 1 tbsp) and season with a pinch of salt and pepper. Place the jalapenos onto a baking sheet and cook in the oven for approximately 10 - 12 minutes. Turn the peppers over once halfway through. Remove from the oven and set aside. Add the roasted jalapenos and remaining ingredients (except lime juice) into a small food processor or blender. Blend until smooth. Pour into a small bowl and squeeze in juice from half a lime. Stir. Taste and adjust seasoning or lime juice as necessary.