Best Jalapeño Sunflower Seed Pesto Recipes

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NUT FREE BASIL PESTO WITH LEMON [NO OIL]



Nut Free Basil Pesto with Lemon [No Oil] image

Fragrant and fresh with basil, garlic and lemon for the perfect oil free pesto recipe you need in your kitchen.

Provided by Rosa

Categories     Dip     Sauce

Time 5m

Number Of Ingredients 5

2 cups fresh basil leaves (packed)
3-4 cloves garlic (peeled)
2 tablespoons lemon juice (approx half a large lemon)
1/2 teaspoon sea salt (or to taste)
1-2 tablespoons water (as needed)

Steps:

  • Add all the ingredients except the water to a food processor or blender. Process until smooth and scrape down the sides as needed.
  • Add 1 tablespoon of water at a time, as needed to reach desired consistency.

Nutrition Facts : Calories 5 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, Sodium 195 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

JALAPENO PESTO



Jalapeno Pesto image

A delicious, spicy take on your original Italian pesto.

Provided by curiouschef

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 14

Number Of Ingredients 7

¼ cup walnuts
2 cloves garlic
2 cups packed fresh basil leaves
¾ cup shredded Parmagiano-Reggiano cheese
1 jalapeno pepper, stem removed
⅔ cup olive oil
salt and ground black pepper to taste

Steps:

  • Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 0.8 g, Cholesterol 3.8 mg, Fat 13 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 66.1 mg, Sugar 0.1 g

CILANTRO PESTO



Cilantro Pesto image

Traditional basil pesto gets a run for its money with this bright, flavorful Mexican version of the Italian original. Cilantro pesto is best on cold pasta salads and is great as a topping on grilled chicken or fish.

Yield makes 1 1/2 cups

Number Of Ingredients 7

2 cups (packed) cilantro leaves
3/4 cup (packed) añejo or feta cheese
1/2 cup roasted salted sunflower seeds
2 tablespoons fresh lime juice
1/2 jalapeño chile, stemmed and seeded
3/4 cup olive oil
Salt and freshly ground black pepper

Steps:

  • Combine the cilantro, cheese, sunflower seeds, lime juice, and jalapeño in a food processor and pulse to combine. With the machine running, gradually add the olive oil. Season the pesto to taste with salt and pepper. Cover and refrigerate for up to 2 hours. Bring to room temperature and stir before using.

SUNFLOWER SEED AND BASIL PESTO



Sunflower Seed and Basil Pesto image

Pine nuts are pricey but sunflower seeds aren't and they do a mighty fine job in a delicious green pesto. Super smooth or a little chunky, it's delicious either way. Store in an airtight container for 5 to 6 days.

Provided by Jonathan Charbz

Categories     Pesto Sauce

Time 10m

Yield 8

Number Of Ingredients 8

1 cup packed fresh basil
½ cup packed fresh parsley
½ cup extra-virgin olive oil
¼ cup raw sunflower seeds
2 tablespoons grated Pecorino Romano cheese
1 medium lemon, juiced
1 clove garlic, crushed, or more to taste
⅓ teaspoon sea salt, or to taste

Steps:

  • Place basil, parsley, olive oil, sunflower seeds, Pecorino Romano cheese, lemon juice, garlic, and sea salt into a small blender or food processor; puree until blended to desired consistency. Taste and adjust salt if desired.

Nutrition Facts : Calories 165.1 calories, Carbohydrate 2.8 g, Cholesterol 1.9 mg, Fat 16.9 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 98.8 mg, Sugar 0.2 g

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