Adding jalapeños to a pesto was one of the best ideas I borrowed from raw food culinary king Matthew Kenney. I used the peppers for a twist on my Ironman Pesto at Pump Cafe and it was a hit! A customer favorite! It just adds a fierce flavor punch which if you're not using pine nuts and fresh basil to make a pesto you need.
I don't use pine nuts a lot in my cooking simply because they are crazy expensive. To design pestos I instead like to use hemp seeds as I've found it's a great way to enjoy one of my favorite sources of complete plant based protein.
To make this more detoxing I used parsley instead of basil.
I designed the pesto on one of my Sunday preps and enjoyed until Saturday! One of my fave ways to enjoy was this quinoa bowl. To make this dish paleo switch out the hemp seeds for chicken.
Jalapeño Parsley Pesto
Fresh Parsley, 1 bunch (I used curly parsley)
Jalapeños, 3-4 deseeded except keep the seeds of one
Hemp Seeds, 1 cup
Lemon, juice from 1
Sea Salt, to taste
Garlic, 1 clove
EVOO, add till you have the desired consistency, apx 1/2 cup-3/4 cup
1. Cut off or use hands to tear off the parsley leaves.
2. Place all ingredients except the EVOO and jalapeño seeds into a food processor.
3. Add a little bit of jalapeño seeds till you have the spice level you want. 1/4 of the jalapeño seeds is usually mild, 1/2 is medium, and all seeds from one is usual hot! But everyone is different.
4. Add EVOO while food processor is running until you have your desired consistency of pesto.
Quinoa Macro Bowl
sweet potatoes, cubed small, lightly steamed
iceburg lettuce, shredded
red cabbage, sauerkraut (or you can use store bought)