Description
Salsa Pesto is a bold and zesty fusion condiment combining the herbaceous richness of Italian pesto with the spicy tang of Latin-style salsa. Perfect for dipping, drizzling, marinating, or tossing with your favorite dishes.
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
Instructions
In a dry skillet over medium heat, toast nuts or seeds until golden and fragrant. Let them cool.
- Roughly chop herbs, garlic, and pepper. Dice optional onion or tomatoes if using.
- In a blender or food processor, combine herbs, garlic, pepper, lime juice, toasted nuts/seeds, and any optional ingredients. Pulse until finely chopped.
- With the processor running, slowly drizzle in oil until the mixture reaches your desired consistency.
- Add Parmesan cheese (if using), salt, and pepper. Blend briefly to combine.
- Taste and adjust seasoning with more lime juice, salt, or oil as needed.
- Use immediately or store in an airtight container in the refrigerator.
Notes
- For a vegan version, omit Parmesan or use nutritional yeast.
- To reduce spice, remove seeds from the pepper or use a milder variety.
- Use a mix of herbs for a more complex flavor profile.
- Store with a thin layer of oil on top to maintain freshness.
- Freeze in ice cube trays for easy single-serve portions.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tbsp
- Calories: 120
- Sugar: 0g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 2mg
