cook this / 03

Happy Wednesday! I have been MIA for the past few days, and have unintentionally neglected my little blog. Sorry for the lack of content! I have been suffering from technology glitches (computer issues & the internet going out for DAYS!) but I'm back. Hooray! (Side note... my reliance on technology is somewhat appalling. I feel like I'm crippled without internet access!)

Anyway... I hope everyone had a wonderful St. Patrick's Day! I had every intention of posting this on Monday morning but with the technology issues and all, I wasn't able to. I was, however, able to go out all day with my girlfriends and paint the town green (and then spend part of Tuesday recovering... woof).

This pesto really has nothing to do with St. Patrick's Day other than the fact that it's green, and I made it to go with egg sandwiches we had for brunch on St. Patrick's Day. It's ridiculously easy to make, and SO good! You can make it as mild or as spicy as you want.

Jalapeño Basil Pesto


2 jalapeños

1 cup basil

1 cup arugula

2/3 cup slivered almonds

2 cloves garlic, minced

1/2 lemon, plus zest

1/4 cup shredded Parmigiano Reggiano

2/3 cup olive oil

Salt & pepper to taste



In a blender or food processor, add the jalapeños, basil, arugula, garlic, almonds, parmesan cheese, lemon juice and lemon zest. Slowly pour the olive oil in and process until smooth. Add salt and pepper to taste. If the pesto is too thick, add olive oil by the tablespoon. If it is too thin, add a handful of almonds and process until smooth.

This pesto is delicious as a dip, sandwich spread or even as a pasta sauce - cook spaghetti and reserve a small amount of water. Combine the water, pesto and spaghetti. Enjoy!