Thursday, October 3, 2013

Jalapeño Pesto

This last month I entered into a competition at my gym to lose the most body fat in 30 days, which means a limited diet. I always look for new ways to cook my meat so that I don't get bored with the same thing. This sauce is so delicious and healthy! I paired it with some ribeye, seasoned with salt and pepper, and this was the perfect topping to the dish. If you've never cooked with jalapeños before, the heat is in the seeds and core (white stuff). I like a little heat, so I keep a few seeds in my mix, but if your taste buds aren't a fan then you'll want to remove them all.

Jalapeño Pesto 
PREP: 5 minutes           COOK: 3 minutes            READY IN: 8 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


  • 1/2 cup roasted, unsalted macadamia nuts
  • 1 cup packed fresh parsley
  • 1/3 cup packed cilantro leaves
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 2 jalapeños, coree, seeded, and chopped (if you like spice, keep some seeds) 
  • 1 tablespoon lime juice
  • 3/4 cup olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper


  1. Place all ingredients in a food processor and purée until smooth.
  2. Add more olive oil if the consistency isn't how you like it. 


    1 tablespoon   100 calories   11.2g fat   0.8g carbs    0.3g protein    0g sugar   

Recipe adapted from Make Ahead Paleo
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Rachel said...

Macadamia nuts! ooo, how fun! I adore jalapenos, and this sounds amazing.

Cambria said...

Thanks, Rachel! If you like jalapeños, this is perfect! Bring on the spicy :)


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