We love traditional pesto but one day we decided to try making it a little spicy. Jalapeño and arugula did the trick. We have used this pesto for many things. It is an excellent drizzle on pizza or works great for spreading it on baguettes while making bruschetta. This spicy pesto gives great flavor to any dish it accompanies. Different from a basil version, the arugula gives a more complex earthy flavor and the jalapeño finishes with a kick. This is a great condiment to have around and it will usually last about 3-4 days in the fridge if it’s in an air-tight container.
Ingredients:
3 Cups Loosely Packed Arugula
1 Jalapeño Seeded
4 Cloves Fresh Garlic Peeled
¼ Cup Toasted Pine Nuts
1 Small Chunk Parmesan Cheese
app. ¾ cup Olive Oil
- Wash and dry arugula, peel garlic and de-seed the jalapeño.
- Place all ingredients into a blender except the olive oil.
- Turn on blender and slowly add oil until desired consistency is obtained.
