Jalapeno Pesto | RICARDO

Ingredients

• 2 jalapeño peppers, seeded or not, sliced (see note)
• 2 cloves garlic, peeled
• 1/4 cup (60 ml) toasted pine nuts
• 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
• 2 cups (500 ml) fresh cilantro
• 2 tablespoons (30 ml) lime juice
• 1/4 cup (60 ml) canola oil
• Salt and pepper