Pesto with a Twist

Inspired by our favorite pesto from Caputo's, ABrooklynlife set out to create a cilantro-jalapeno pesto worthy of our classic Osterizer blender. Here is our recipe, amalgamated from the best recipe site ever, Google. If you've never made your own pesto, rest assured, it is one of the easier more satisfying "cooking" experiences and requires little or no talent.

1 bunch of cilantro
3 garlic cloves
1/2 cup (or more) olive oil
1/2 cup (or more) Pecorino Romano cheese
1/4 to 1/2 cup toasted walnuts
1/2 tsp salt
*2 jalapenos

Put 1/4 cup oil in food processor, pile the rest of the ingredients on top. Pulse the processor to chop ingredients, keep adding the oil. When the mixture flows, you've added enough oil. Keep tasting to get the right mix.

Cut the jalapenos lengthwise in 4 sections, remove the pith and seeds. Add one at first, then check if the pesto is too hot. If not, add the other toward the end.

We served this with farfalle but it would also go well with tortellini: Use you imagination, whatever has nooks and crannies for the pesto to hang onto. Top with a little cracked pepper for extra zing.

We thought some shrimp sauteed in garlic and lemon might go well with this, too, though it has yet to be tried.