5.0 from 36 votes
Cilantro Jalapeno Pesto
This cilantro jalapeño pesto is fresh, spicy, flavorful, and healthy, without being overwhelmingly cilantro-ey. It takes only 5 minutes and about $3!
Prep Time
5 mins
Total Time
5 mins
Servings: 8 servings
Calories: 113 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 1/2 cup almonds whole, sliced, or slivered
- 1 bunch cilantro large stems removed
- 1 Jalapeño seeds removed, if you want a mild pesto
- 1 clove garlic
- salt and pepper to taste
- 1/4 cup extra-virgin olive oil plus more if necessary
Instructions
- If using whole almonds, pulse in food processor until coarsely ground. Otherwise, skip to step two.
- Place all ingredients except for olive oil in food processor and turn on.
- While food processor is running, add olive oil (1/4 cup). If consistency of pesto is too thick, add more olive oil until you have the desired consistency.
Cup of Yum
Notes
- Storage: Store in an airtight container or jar in the fridge for one week or in the freezer for 6 months.
- How to add cheese: I recommend adding 1/2 cup of crumbled cotija or queso freso if you prefer cheese in your pesto.
Nutrition Information
Calories
113kcal
(6%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
1mg
(0%)
Potassium
79mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
152IU
(3%)
Vitamin C
3mg
(3%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 113
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.