Name: Salsa Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 1 cup fresh herbs (basil, cilantro, or a mix); 2 garlic cloves; 1 jalapeño or serrano pepper (seeded for less heat); 2 tbsp lime juice; 1/3 cup olive oil or avocado oil; 1/4 cup toasted nuts or seeds (pine nuts, almonds, pepitas, or walnuts); 2 tbsp grated Parmesan cheese (optional); Salt and black pepper to taste; Optional: 2 tbsp diced onion; Optional: 1/4 cup cherry tomatoes or 2 tbsp roasted red peppers

Why You’ll Love This Recipe

Salsa Pesto takes the best elements of pesto and salsa and turns them into a flavor-packed, globally inspired sauce. It’s fresh, spicy, tangy, and herby all at once. You’ll love how easy it is to make in a blender or food processor and how endlessly customizable it is depending on your ingredients and heat preference. It’s perfect for dipping, drizzling, marinating, or tossing with your favorite dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh herbs (basil, cilantro, or a mix)
Garlic cloves
Jalapeño or serrano peppers (seeded for less heat)
Lime juice
Olive oil or avocado oil
Toasted nuts or seeds (pine nuts, almonds, pepitas, or walnuts)
Grated Parmesan cheese (optional)
Salt and black pepper
Optional: onion, cherry tomatoes, or roasted red peppers for variation

Directions

Toast the nuts or seeds: In a dry skillet over medium heat, toast your chosen nuts or seeds until golden and fragrant. Let them cool.
Prepare the ingredients: Roughly chop the herbs, garlic, and peppers. If using onion or tomatoes, dice them as well.
Blend: In a food processor or blender, combine the herbs, garlic, peppers, lime juice, toasted nuts/seeds, and optional ingredients. Pulse until finely chopped.
Add oil: With the processor running, slowly drizzle in olive oil until the mixture reaches your desired consistency.
Season: Stir in grated Parmesan (if using), salt, and pepper to taste. Blend briefly to combine.
Adjust flavor: Taste and adjust with more lime juice, salt, or oil as needed.
Serve or store: Use immediately or store in an airtight container in the refrigerator.

Servings and timing

Servings: Makes about 1 cup
Prep time: 10 minutes
Cook time: 5 minutes (for toasting nuts/seeds)
Total time: 15 minutes

Variations

Cilantro-Lime Version: Use all cilantro with lime juice and jalapeño for a salsa verde–inspired twist.
Spicy Tomato Pesto: Add sun-dried or cherry tomatoes and red chili flakes for deeper flavor.
Nut-Free Option: Use toasted sunflower or pumpkin seeds instead of nuts.
Vegan Version: Omit the Parmesan or use a plant-based alternative.
Roasted Pepper Pesto: Add roasted red peppers for sweetness and depth.

Storage/Reheating

Store Salsa Pesto in an airtight jar or container in the refrigerator for up to 5 days. For longer storage, freeze in small portions (like in an ice cube tray) for up to 2 months. Thaw in the refrigerator before using. Do not heat directly—let it come to room temperature or gently warm if using as a topping.

FAQs

What is salsa pesto exactly?

It’s a cross between salsa and pesto, blending the herbaceous, oily richness of pesto with the tangy, spicy character of salsa.

Can I use other herbs besides basil or cilantro?

Yes, parsley, mint, arugula, or a mix of greens work well depending on your flavor preference.

How spicy is this recipe?

It depends on the pepper used. Jalapeños are milder; serranos bring more heat. Remove seeds to reduce spice.

Can I make it without cheese?

Yes, the cheese is optional. You can leave it out or use nutritional yeast for a dairy-free option.

What kind of nuts work best?

Pine nuts are classic, but almonds, walnuts, pecans, or pepitas (pumpkin seeds) all work well.

Can I use a blender instead of a food processor?

Yes, though you may need to stop and scrape the sides more often. A blender makes a smoother pesto.

What do I serve this with?

Use it on pasta, grilled meats, roasted veggies, tacos, eggs, sandwiches, or as a dip for chips and bread.

Can I make it chunky instead of smooth?

Yes. Pulse ingredients just a few times for a chunkier texture.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as all ingredients (especially cheese) are certified gluten-free.

How long does it last in the fridge?

Up to 5 days when stored in a sealed container. Keep it covered with a thin layer of oil to preserve freshness.

Conclusion

Salsa Pesto is the vibrant, zesty condiment your meals have been missing. Bursting with herbs, spice, and citrus, it’s a bold and versatile sauce that takes minutes to make and instantly elevates everything it touches. Whether you’re spreading it on toast, mixing it into pasta, or drizzling it over tacos, this fusion recipe delivers fresh, unforgettable flavor every time.