Jalapeno and Pecan Pesto PizzaOct 16, 2018Posted by guestchefPrint
Thanks to Kenneth Kingswell of Strega Nonas Oven mobile catering in Gainesville, FL for sending in this recipe!
This is a great pesto recipe for people who are lactose intolerant or are vegan. There is no dairy in this recipe whatsoever. It’s a great addition to bruschetta, pizza, eggs, fish, and chicken. Give it a try! I’ve also made this with almonds & pistachios with great results as well.
Jalapeno & Pecan Pesto Pizza
- 2 cups olive oil
- 1 TBSP sea salt
- 4 oz pecans pieces
- 1/4 cup red onion
- 6-10 each jalapenos
- Remove stems & seeds from jalapenos. Slice jalapenos lengthwise to make removal of seeds & pith easier. (Note: The jalapenos' spicy heat comes from the pith and ribs of the pepper. Leave a little more in the mix for a hotter sauce, remove as much as possible for a milder sauce.)
- Heat pecans over medium heat to toast slightly. Cool pecans before adding to the pesto. Add your sea salt to your pecans.
- Add jalapenos & red onion to food processor and puree while adding your olive oil. Add more oil if needed. Pesto should have the consistency of applesauce. Add your nut & salt mixture and taste -- checking both salt level & oil level. Add more of each if necessary.
- Set sauce aside and prepare your dough and toppings. Layer them on the dough when you are ready to bake your pizza.