This spicy jalapeño pesto a lot like a classic basil pesto, but with a little more kick to it with only a few simple changes: add cilantro, swap the pine nuts for pepitas and throw in a chili or two. It’s bright, fresh and super versatile!

A jar full of jalapeno pesto surrounded by the fresh ingredients

Spicy Jalapeño Pesto Ingredients

basil & cilantro
- Use a mix of the two OR double up on either the basil or the cilantro
jalapeños
- Add 1-2 depending on how spicy you want it
pepitas (hulled pumpkin seeds)
- If preferred you can swap out the pepitas for pine nuts, cashews, almonds or pine nuts.
parmesan
- Make it vegan by using vegan parmesan or nutritional yeast in place of regular parmesan.
garlic
- Use 1 tbsp (about 3 cloves) of fresh garlic. When the weather cools down again, I want to make this using roasted garlic cloves!
lemon juice or lime juice
- Go with lime juice if you want your pesto to have a bit more sharp and tangy ‘zing‘. Stick with lemon juice if you want just a little pop of citrus.
salt & pepper
- Make sure to taste and season with more salt and pepper after mixing as needed.

Jalapeno peso in a jar with a spoon inside and fresh basil and chili slices on the side

How to Make this Spicy Jalapeño Pesto

Summed up into bite-sized steps:

add everything except the olive oil to a blender or food processor
blend until a chunky paste-like mixture forms
with the motor running, slowly pour the olive oil through the feeder tube
taste and season as you like

jalapeño pesto collage of ingredients in a food processor bowl before mixing (all ingredients except oil) and after mixing everything into a chunky paste

jalapeño pesto collage of olive oil slowly pouring into the feeder tube on a food processor while it's on and after the pesto is complete - taste and season as you see fit

Homemade jalapeno pesto in a food processor bowl

How to Serve This Jalapeño Pesto

Toss into pasta or gnocchi: Mix into freshly warmed pasta or gnocchi, add a protein like baked chicken or shrimp and roasted veggies.
On charcuterie boards & mezze platters: This would make a great dip to enjoy with crackers, bread, cheese, veggies, etc.
Serve with pizza & breadsticks. I got the idea for this recipe based on the jalapeño pesto from Porter Pizza and it was so good as a dipping sauce I had to go home and make my own.
Spread onto sandwiches, wraps and toast. Use in place of mayo or other similar condiments in sandwiches and wraps. This jalapeño pesto would make a perfect nut-free pesto option to use to make my Pesto Toast with Tomato Salsa.
Mix into salads & grains. Stir into plain rice, cauliflower rice, quinoa and other grains and/or toss into salad in place of regular dressing.
Drizzled over grilled or roasted vegetables: Spoon over grilled or roasted chicken, steak, shrimp and veggies as a finishing sauce like chimichurri.

A spoon stirring a jar full of homemade jalapeno pesto

Enjoy!

Let me know if you try this Spicy Jalapeno Pesto recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Spicy Jalapeño Pesto

Name: Spicy Jalapeño Pesto
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Italian
Ingredients: 1 cup fresh basil leaves, packed (25g); 1 cup fresh cilantro leaves, packed (25g); ½ cup pumpkin seeds (67 g); ¼ cup grated parmesan cheese (25g) or nutritional yeast; 1-2 jalapeño peppers, deseeded; 3 cloves garlic, minced (about 1 tbsp); 1 tbsp lemon or lime juice (15 ml); ½ tsp salt, or more to taste; ¼ tsp freshly ground black pepper, or more to taste; ½ cup extra virgin olive oil (120 ml)

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Yield: about 1 ½ cups Prep Time: 10 minutes Total Time: 10 minutes

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This spicy pesto is bright, fresh and herby like a classic basil pesto with a little more kick to it.

Ingredients

1 cup fresh basil leaves, packed (25g)
1 cup fresh cilantro leaves, packed (25g)
½ cup pumpkin seeds (67 g)
¼ cup grated parmesan cheese (25g) or nutritional yeast
1-2 jalapeño peppers, deseeded
3 cloves garlic, minced (about 1 tbsp)
1 tbsp lemon or lime juice (15 ml)
½ tsp salt, or more to taste
¼ tsp freshly ground black pepper, or more to taste
½ cup extra virgin olive oil (120 ml)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Add the basil, cilantro, pepitas, parmesan, jalapeños, garlic, lemon/lime juice, salt and pepper to the bowl of a food processor or blender. Blend or pulse until the ingredients are all finely chopped and well combined. Stop and scrape down the sides of the bowl as needed.
With the blender running on a medium-high speed, pour the the olive oil into the blender in a slow and steady stream (this allows the pesto to emulsify which prevents the oil from separating later). Keep blending until you reach your desired consistency. Add an addition 1-3 tablespoons oil if you want a thinner pesto.
Taste and season with black pepper and more salt as needed.

Notes

Store: in an airtight container in the refrigerator for up to 1 week or in the freezer up to six months.
Make it vegan: Use nutritional yeast or vegan parmesan in place of regular parmesan.

If you need to keep this vegetarian friendly (not dairy free) make sure to choose a vegetarian friendly parmesan because parmigiano-reggiano cheese is not vegetarian.

Nutrition Information

Yield: 12 tbsp

Serving Size:

2 tbsp Calories: 104Total Fat: 11gSaturated Fat: 2gTrans Fat: 7gUnsaturated Fat: 2gCholesterol: 2mgSodium: 148mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Course: Sauces & Condiments Cuisine: Italian

Spicy Jalapeño Pesto Ingredients