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4-Ingredient Jalapeño–Pecan Pesto

A simple, creamy pesto-style sauce made with raw jalapeños, pecans, Parmesan cheese, and sour cream.
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Prep Time 10 minutes
Course: Appetizer, condiment
Ingredients Method Notes

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

Method
 

  1. Remove stems from the jalapeños. Remove seeds for a milder pesto or leave some seeds for more heat.
  2. Add jalapeños, pecans, Parmesan cheese, and sour cream to a food processor.
  3. Pulse until smooth or slightly textured, scraping down the sides as needed.
  4. 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.