Spinach Jalapeño Pesto
Hot & Spicy Pesto
One of my favorite local places to go for breakfast or brunch is Cafe Patachou, they have several locations throughout the city. A spinach jalapeño pesto is served with several of there dishes and it has been a pesto that I’ve wanted to make for a long time, but just haven’t gotten to it. This week I made sweet potato black bean tacos and I thought it would be a great pair and as it turned out I was right.
Except for the two main ingredients, I made it very similar to other pestos I’ve made in the past which included: pine or walnut nuts, avocado/olive oil, salt, black pepper, and lime juice. The spiciness of the jalapeños with the fresh spinach made it a perfect pesto. Besides tacos mix it with proteins such as omelets , grilled chicken, fish or steaks.
As always thanks for visiting my second most favorite place, Emma’s Daily Bread. CHEERS TO A HAPPY & HEALTHY DAY!
Spinach Jalapeño Pesto
Ingredients
- 5 OZ Spinach Fresh
- 1/2 Cup Avocado Oil or Olive oil My favorite is using avocado oil because it has a lighter flavor & lets the other flavors of this pesto shine.
- 1/2 tsp Black Pepper
- 3/4 tsp Salt
- Juice of 1/2 Lime
- 1/4 Cup Raw Pine Nuts
- 5 Jalapeños Deseeded
Instructions
- Place everything in a food processor accept the oil and pulse a few times. Next turn on the food processor and drizzle in the oil while the food processor is running, do this for approximately 30 seconds.
- This makes 2 Cups therefore store leftovers in the refrigerator in an airtight container.
- It was delicious with the sweet potato & black bean tacos.
- Also layered it on a dinner salad.
- For a spicy flare drizzle it on baked sweet potato along with the other toppings.
