It's as hot as a jalapeno out there, and while most of the garden is lying in wait for cooler temps, my Pablano and Jalapeno peppers continue to produce mightily. In late summer I always have pesto-on-the-brain, so I
searched the web for
a version using hot peppers. The result was absolute summer deliciousness.
I slathered it on thinly cut, bone in pork chops before cooking them on my stove top grill...leaving extra pesto to swipe on the accompanying corn bread
LC and I make it yesterday on our Four Your Garden segment.
( Watch it here). I did make one slight modification that in my humble opinion sent the recipe over the top.
I roasted the jalapenos before adding them....still deseeded and de-membraned, but with the charred skin included to add a smokey richness to the blend of flavors. I also used three peppers...I wanted the extra spiciness.
Husband loved it and it will be a new staple in my easy SUMMER DINNER arsenal. Multiply the recipe...I assure you, more is better :).
1/4 cup walnuts (I toasted them to add to the smokiness.)
2 cloves garlic
2 cups packed fresh basil
3/4 cup Parmagiano-Reggiano cheese
1 (or more) jalapeno peppers (roasted, if desired)
2/3 cup olive oil
salt and ground pepper to taste
Pulse walnuts and garlic in a food processor until finely chopped. Add basil, shredded cheese, and peppers; process until combined. Stream olive oil into basil mixture while processor is still running until consistency is smooth. Season with salt and pepper to taste.
Me-thinks this would be divine on warmed tortillas, dolloped into Chili Pork Stew, on scrambled eggs and roasted potatoes, with tortilla chips and salsa...you get the idea. Give it a go!