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!