Jalapeño and Cilantro Pesto with Smokin' Chipotle
Forget basil for a minute. This pesto trades it for cilantro and parsley, then folds in roasted jalapeños and Smokin' Chipotle for a green sauce with real backbone — smoky, herby, and warm with chile heat. It's the condiment that fixes a boring dinner: spoon it over grilled chicken, swirl it into pasta, thin it into a dressing, or set it out with crusty bread and watch it vanish.
The move that makes it is roasting the jalapeños first. Charring them over a flame mellows the raw, grassy bite into something deeper and sweeter, and the smoke pairs with Smokin' Chipotle like they were made for each other. It comes together in a food processor in the time it takes to roast the peppers, keeps for days, and makes about eight servings — so one batch flavors a whole week of meals.
Ingredients
- 2 tsp Smokin' Chipotle
- 1 cup cilantro leaves, stems removed
- ½ cup flat-leaf parsley leaves, stems removed
- ¼ cup pine nuts or walnuts, toasted
- ½ cup grated Pecorino or Parmesan cheese
- 1 medium garlic clove
- 6 jalapenos, roasted, skinned, and seeded
- ½-¾ cup olive oil
Ingredient notes & swaps
- **Jalapeños:** Roasted, peeled, and seeded, they're the base — six sounds like a lot but roasting tames them. Seed them for a warm hum; leave the seeds and ribs in if you want it to bite back.
- **Smokin' Chipotle:** The smoke that ties it all together — earthy, chile-forward, and made for this. Stir in a jar of Smokin' Chipotle and let it bloom in the oil as you blend.
- **Cilantro and parsley:** Cilantro brings the bright, citrusy top note; flat-leaf parsley rounds it out and keeps the color deep green. Remove the thick stems, which can turn it stringy.
- **Nuts:** Toasted pine nuts are classic; walnuts are cheaper, earthier, and honestly great here. Toast them first — it doubles their flavor and adds richness.
- **Cheese:** Pecorino is sharper and saltier, Parmesan mellower — either works. For a dairy-free version, leave it out and add a pinch more salt and nuts for body (note: it's no longer vegetarian-classic pesto but still delicious).
- **Dietary note:** Vegetarian and gluten-free as written — Smokin' Chipotle is all-natural and gluten-free. Skip the cheese to make it dairy-free.
Directions
- Roast jalapenos directly over a gas flame or under a broiler until charred on all sides.
- Place charred jalapenos in a covered bowl for 10-15 minutes to steam. Peel off skins and remove seeds.
- Pack cilantro and parsley leaves (stems removed) into measuring cups.
- Add jalapenos, herbs, garlic, nuts, cheese, and Smokin' Chipotle to a food processor.
- Pulse while drizzling in olive oil until desired consistency is reached.
Why this works
Roasting and steaming the jalapeños is the whole game. Charring them over an open flame breaks down the harsh raw compounds and concentrates their flavor, while the covered rest afterward steams the skins loose so they slip right off — you keep the smoky flesh and lose the bitter, papery skin. From there it's classic pesto mechanics: pulse the solids first, then drizzle the oil in slowly so it emulsifies into a thick, spoonable sauce instead of a loose, oily puddle. The cheese and toasted nuts add fat and body that carry the chipotle smoke.
What to serve it with
This pesto is a workhorse. Toss it with hot pasta (loosen it with a splash of pasta water), spoon it over grilled chicken, steak, or fish, or fold it into a chicken salad for a smoky kick. Use it as a dip with warm crusty bread or tortilla chips, swirl it into scrambled eggs, or thin it with a little more oil and vinegar into a punchy salad dressing. A dollop on tacos or grilled corn turns dinner around fast.
Tips
- Leave seeds in the jalapenos if you want extra heat.
- Use on pasta, grilled chicken, or as a dip with crusty bread.
- Toast the nuts in a dry pan until fragrant before blending — it deepens the whole sauce.
- Drizzle the oil in slowly with the processor running so the pesto emulsifies thick instead of splitting into an oily mess.
FAQ
How long does this pesto keep?
About a week in the fridge in a sealed jar. Press a thin layer of olive oil over the top to seal out air and keep the color bright green. It also freezes well — portion it into an ice cube tray, freeze, then bag the cubes for single-serving hits.
How spicy is it, and can I make it milder?
As written it's medium — warm but not punishing, since seeding and roasting tame the jalapeños. For milder, use fewer peppers or swap in a roasted poblano. For hotter, leave the seeds and ribs in and add another pinch of Smokin' Chipotle.
Can I make it without cheese or nuts for allergies?
Yes. Skip the cheese and add a little salt and extra nuts (or nutritional yeast) for savory depth to make it dairy-free. For nut allergies, use toasted pumpkin seeds or sunflower seeds instead — both blend into a great, creamy pesto.
What do I actually use jalapeño cilantro pesto on?
Almost anything savory. It's excellent tossed with pasta, spooned over grilled chicken, fish, or steak, stirred into eggs, dolloped on tacos and grilled corn, or served as a dip with bread. Thin it with oil and vinegar and it becomes a bold salad dressing.
Nutrition
Estimated per serving · values are approximate.