4-Ingredient Jalapeño–Pecan Pesto
A simple, creamy pesto-style sauce made with raw jalapeños, pecans, Parmesan cheese, and sour cream.
Ingredients
- 2 jalapeños stems removed (seeded for mild, seeds left in for heat)
- 1/2 cup pecans
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup sour cream
Instructions
- Remove stems from the jalapeños. Remove seeds for a milder pesto or leave some seeds for more heat.
- Add jalapeños, pecans, Parmesan cheese, and sour cream to a food processor.
- Pulse until smooth or slightly textured, scraping down the sides as needed.
- Adjust consistency if needed: add more pecans or Parmesan to thicken, or more sour cream to loosen.
Notes
This pesto will have a matte finish and visible flecking due to the absence of oil and herbs.
Best texture is achieved when slightly under-processed.
Works well as a spread, sauce, or dip.
Best texture is achieved when slightly under-processed.
Works well as a spread, sauce, or dip.