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!

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