A fresh and delicious remix on the traditional pesto recipe that replaces the basil with cilantro, and adds roasted jalapeños for a bit of a kick!
Cilantro Chile Pesto
4 jalapeño peppers (whole) *see note
4 cups cilantro, loosely packed
2 cloves garlic
½ teaspoon salt
juice from 2 limes
½ cup olive oil
¼ cup slivered almonds
¼ cup parmesan cheese
4 fillets (white fish of your choice)
Pesto: Pre-heat barbecue to medium-high. Spray jalapeño peppers with oil, and cook on the grill, turning every 2 minutes until charred and cooked through. Remove from heat and allow to cool slightly. While jalapeño peppers are cooling, assemble all pesto ingredients in a 7-cup food processor fitted with a steel blade. Remove the stems and seeds from the cooled jalapeños, and do your best to peel off the skin. If it wouldn’t peel, I didn’t worry about it and moved on. **You may wish to wear protective gloves when handling the jalapeños. Place the peeled and de-seeded jalapeños into the food processor and blend for 30 seconds. Scrape down the sides of the processor with a spatula and blend for 30 more seconds.
Fish: Spray a large piece of aluminum foil with spray oil. Arrange fish fillets on the aluminum, and spread generously with pesto. Cook the fish on the foil over medium heat on the barbecue. Cook for 3 minutes, then flip and cook for another 4 minutes, or until fish is cooked through and flakes with a fork.