Jalapeño Pesto

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I had a rare Saturday morning to myself recently. My fabulous husband took the kids out on a daddy adventure and I was left to my own devices (which consisted of cleaning the house in solitude which was a total joy).

I have of course turned TV control over to the little minions in my house, so I figured I would take this opportunity to watch a little cooking channel. Bobby Flay’s brunch show was on and he was making a scrambled egg concoction with jalapeño pesto on top.

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Loved this idea. Regular pesto is delightful, but this, this was something that could really add some spark to ordinary dishes. It has a definitive kick to it, but not one that makes you grab blindly for a glass of water. It has many layers of flavor with the heat from the jalapeño, balanced with the freshness of the parsley and lemon. Cheese and pine nuts marries it all together.

So far I have enjoyed this on:

  • mixed with sour cream and on top of homemade pierogies
  • mixed into scrambled eggs with mushrooms and spinach
  • on top of roasted vegetables
  • mixed with mayonnaise as a dip for crispy fish

And that was just within the first 2 days. I can’t get enough of it. You need so little to add some spice to your meal. Matty even tried some in the diluted sour cream version and declared it yummy. Major understatement.

The most involved step in my opinion is hauling out the food processor. Perhaps after that it would be blistering the jalapeno’s but I found that fun. If you have a gas stove simply turn on a burner, use tongs to balance the peppers on top of the flame and rotate every few minutes to get all sides blackened.

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Jalapeño Pesto
Inspired by Bobby Flay’s Calabrian Scrambled Eggs with Jalapeño Pesto Bruschetta Recipe. http://www.cookingchanneltv.com/recipes/bobby-flay/calabrian-scrambled-eggs-with-jalapeno-pesto-bruschetta.html
Ingredients
  • 6 blistered/blackened jalapeño peppers
  • 1/2 cup packed flat leaf parsley
  • 1/2 cup parmesan cheese
  • 3 Tablespoons pine nuts
  • 1/2 teaspoon salt
  • juice 1/2 lemon
  • 1/2 cup olive oil
Instructions
  1. To blister/blacken peppers use tongs to set on an open flame on a gas stove or broil in the oven, turning until all sides blackened.
  2. Cut peppers in half and using a spoon, scrape out seeds. Keep blackened skin on.
  3. Into a food processor place peppers, parsley, cheese, pine nuts, salt and lemon juice. Process until finely chopped and then drizzle in olive oil through tube.
  4. Could also do all this in a blender.

 

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