makes about 3/4 to 1 cup
There’s no need to fire up the grill for just one jalapeño. The next time you grill dinner throw a jalapeño on and let it char while the rest of your food cooks. Covered in plastic wrap, the cooked pepper will store well in the refrigerator for 3 days. I have very sensitive skin and wear disposable rubber gloves when handling jalapeños.
1 jalapeño pepper
2 cups packed fresh basil leaves
1 small clove garlic, chopped
1/4 to 1/2 cup extra virgin olive oil
Preheat a gas grill to high, or prepare a charcoal grill for direct cooking. Grill jalapeño directly on grates, turning using long handled tongs, until skin is charred and blistered, 5 to 10 minutes. If it’s a rainy night place jalapeño on a foil lined half-sheet pan under a preheated broiler. Broil until the pepper’s skin is charred and blistered on all sides, about 5 minutes.
Place hot jalapeño in a small bowl and quickly cover with plastic wrap. Once the pepper is cool gently remove the skin. It should easily slide off exposing the fleshy part of the cooked pepper. Discard the skin, stem and all seeds from the jalapeño.
Place the cooked pepper in a food processor along with the basil, garlic and a large pinch of salt. Pulse until mixture is coarsely chopped. Scrape down the sides of the food processor with a rubber spatula. With the motor running add 1/4 cup olive oil. Scrape down the sides of the food processor, again. Taste for seasoning and adjust how you see fit. If the pesto is too thick and more like a paste add another tablespoon of olive oil until you get your desired consistency.
More basic recipes from our Summer Crate