Jalapeño Pesto

Take it to your next Mexican fiesta! Whether you are going for a massive bowl of beans, a steak, fish or eggs, just let it pour.

Let people know you love them. Pop a homemade jar in their birthday goodie bag or sling one to the neighbour who looked after your dog that weekend. 


  • 3 jalapeños
  • 4-6 garlic cloves
  • 1/2cup macadamia nuts
  • Bunch of coriander leaves
  • 1tsp olive oil
  • Juice of two limes
  • Salt and pepper to taste 


Deseed and stem the jalapeños, popping the green body of it in a small blender or magic bullet. Twist the leaves away from the stalk of the coriander and add in the blender. The leaves make a lovely garnish so leave a couple spare. Add all other ingredients and whiz it up to smoothness.

Garnish with those leaves, sliced macadamia and pepper.


The above makes 6 serves, the macros described are per serve:

Each: 74cal 1gP 5gF 6gC


I liberated my jar on trout and chickpeas and the way it cuts through the richness of the fish and creaminess of the chickpeas sets you up for a satisfying mouth feel as well as taste.

For a feistier feel, leave the seeds in your jalapeños and let them work their magic.

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