There are some foods that that are just not very photogenic. Meatloaf is one that comes to mind. And, as I’ve come to learn, so is pesto. No matter how much styling goes into it, it’s just not very pretty. So please don’t judge a book by it’s cover. I assure you that if make this, you will essentially want to drink it through a straw.
I first made this pesto last year but could not for the life of me get a good photo. So I gave up, and I sincerely wish I hadn’t because it is so damn tasty. Back then, I served it over grilled chicken and while the chicken was good, I found that my finger was a better vehicle to deliver the green goodness to my tastebuds. This time, even though I served it over spaghetti squash, had the same results.
It’s definitely a different spin on pesto. It’s slightly spicy with a sweet citrusy kick and all the zippiness of cilantro. I know I’ve said it before but you won’t be disappointed if you try it!
Creamy Citrus Jalapeño Cilantro Pesto – based on a recipe from Healthy Happy Life
- 1 Orange, juiced
- 1/2 Grapefruit, juiced
- 1 Cup Walnuts
- 1 1/2 Cup Pistachios, shelled
- 1 Bunch Cilantro (about 2 Cups)
- 1 Onion, cut into wedges
- 1 Jalapeño, seeded
- 6 Cloves Garlic
- Salt and Pepper, to taste
- 2 Tbsp. Agave Nectar
- 1-3 Tbsp. Olive Oil
Place all ingredients except oil in a food processor. Turn the processor on and slowly stream in the oil through the top until your desired consistency is reached (should be creamy and about the consistency of hummus).
Serve over chicken or toss with pasta. Or just use a spoon!