Roasted jalapeño pesto (recipe)
| Roasted jalapeño pesto (recipe) | |
|---|---|
| Name | Roasted jalapeño pesto |
| Ingredients | Canola oil • Fresh cilantro leaves • Garlic clove • Pine nuts • Olive oil • Parmigiano-reggiano cheese • Red wine vinegar |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 416.5 |
| Fat | 43.8 |
| Protein | 4.2 |
| Carbohydrate | 4.3 |
| Fiber | 1.6 |
| Net carbohydrates | 2.7 |
| Sugar | 2 |
| Saturated fat | 6.6 |
| Cholesterol (mg) | 4.8 |
| Sodium | 118.3 |
| Servings | 3 |
| Yield | 3 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roasted jalapeño pesto (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Roasted jalapeño pesto (recipe) details
Recipe instructions
- Preheat the oven to 400 8F.
- Toss the jalapev os in a few tablespoons of canola oil and season with salt and pepper. Roast in an even layer on a baking sheet until soft and the skin is blistered, about 15 minutes. Remove the jalapev os to a bowl, cover with plastic wrap, and let sit for 15 minutes. Remove the stems and seeds; do not remove the blistered skin for this particular recipe.
- Combine the jalapev os, cilantro, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube and process until smooth. Add the cheese, season with salt and pepper, and pulse a few times just to combine. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl and stir in the vinegar. The pesto will keep, covered in the refrigerator, for up to 24 hours. Serve at room temperature
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Food tags
Spreads,, Easy
Roasted jalapeño pesto (recipe) details
Time:
Prep Time in Hours and Mins:45M
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Contributors: Prab R. Tumpati, MD
