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 
18 SERVINGS 
PREP: 5 minutes           COOK: 3 minutes            READY IN: 8 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

---

• 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

DIRECTIONS

---

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. 

NUTRITION FACTS

---

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

Enjoy!
Recipe adapted from Make Ahead Paleo
Linking up here