Ingredients
- 2 fresh jalapeno peppers, diced
- 1/2 cup almonds
- 1 tsp minced garlic (or fresh 1 clove)
- 1/2 small onion, diced
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup olive oil
- 8 fresh chopped basil leaves
- 3 drops Cobra Chilli Congo B Pepper Sauce
Method
- Fry almonds with 1 tsp olive oil on medium heat and cook for 5mins (or until nuts start to brown)
- Add diced japapeno and onion and cook for a futher 3 mins
- Transfer to a food processor and add remaining ingredients and process until mixture is chunky
- You can add more oil if required to get the texture you prefer
- Toss your pesto through your favourite cooked pasta
- Sprinkly a little extra parmesan on top
- Serve and enjoy!
