Roasted Jalapeño Pesto - cooking recipe

Ingredients

8 jalapenos
canola oil
kosher salt & freshly ground black pepper
1 1/4 cups tightly packed fresh cilantro leaves
1 garlic clove, chopped
3 tablespoons pine nuts
1/2 cup extra-virgin olive oil
1/4 cup freshly grated parmigiano-reggiano cheese
splash red wine vinegar

Preparation

Preheat the oven to 400\u00b0F.
Toss the jalapenos in a few tablespoons of canola oil and season with salt and pepper. Roast in an even layer on a baking sheet until soft and the skin is blistered, about 15 minutes. Remove the jalapenos to a bowl, cover with plastic wrap, and let sit for 15 minutes. Remove the stems and seeds; do not remove the blistered skin for this particular recipe.
Combine the jalapenos, cilantro, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube and process until smooth. Add the cheese, season with salt and pepper, and pulse a few times just to combine. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl and stir in the vinegar. The pesto will keep, covered in the refrigerator, for up to 24 hours. Serve at room temperature.