It’s All About the Sauce
I learned in cooking school that the sauce can make or break your dish. I keep this go-to spicy pesto in my freezer to amp the flavor in quick meals and transform the ordinary into the gourmet. We love to pair this spicy, savory sauce with roasted or sauteed fish, meats, pasta and even use it as a condiment for sandwiches and burgers. I typically grow fresh herbs in our garden but every time you purchase a bunch of cilantro for guacamole or another dish, think of this recipe as the perfect use for your leftovers. This pesto freezes great so you can have it on hand for a gourmet meal on the run.
Suggested Wine Pairings
The nutty, herbal and slightly spicy pesto makes your dish well-suited for a fragrant, light-bodied red, like Pinot Noir, to enhance the freshness and spice of the sauce. If you want to enhance the heat, choose a spicy, bold Zinfandel or a peppery Rhone blend. A white wine with pepper undertones and just-ripe fruit flavors, like a Sauvignon Blanc or a Dry-style Riesling, would also help bring out the zesty qualities of the spicy pesto sauce and the slight sweetness would help tame some of that jalapeno spice.