We’re eating thin crust pizza topped with roasted jalapeno, culantro & pecan pesto, bacon, feta, caramelized onions, curry roasted carrots, and roasted red peppers, drizzled with garlic, asiago & parmesan cream sauce.
Yesterday I promised you the recipe for the roasted jalapeno, culantro & pecan pesto and lookie! I’m actually fulfilling my promise! Honestly, this pesto is one of the best things I’ve eaten in a while. I do live in a bit of a good food desert, so maybe my ‘buds are more easily satisfied these days but O.M.G. delicious! This spicy, bright, nutty pesto was so good that when I got to the last few tablespoons I opted to just eat it straight rather than watering down the flavor with whatever incomparable food item I would find to put it on. Don’t get me wrong, it worked fabulously as a pizza topping and I would love to use it as a pasta sauce or spread for a sandwich/wrap or a layer on a bruschetta or any other thousand ways I could dream up to use it, but I didn’t want to dilute it’s awesome flavor. Assuming you like cilantro and jalapenos, I promise you’re gonna love this one!
3 fresh jalapenos
2 cloves garlic
1 bunch culantro (or cilantro leaves)
juice from 1 lime, plus extra as desired
1/2 cup toasted pecan pieces
1/4 tsp ground cumin
1/4 tsp kosher salt, plus extra
1/4 tsp freshly cracked black pepper, plus extra
1/4 cup olive oil
1/3 cup freshly grated parmesan
Roast jalapenos over an open-flame or under the broiler until blacked all around then place in a resealable plastic bag and let sit, sealed, for at least 20 minutes. Wipe off the charred black skin off the peppers. Discard the stems from all of the peppers and the seeds from 2, leaving the seeds remaining from one pepper. If you prefer a more mild flavor remove all of the seeds.
Place the peppers and all of the ingredients except the parmesan into a food processor or blender. Blend until smooth then add parmesan. Pulse to incorporate. Taste and adjust seasoning as necessary with extra lime juice, salt and freshly cracked black pepper. Can be made 1 day in advance, stored in the fridge.