Salsa Pesto

Why You’ll Love This Recipe

Salsa Pesto brings together the best of both worlds: the fresh, garlicky richness of pesto and the tangy, spicy brightness of salsa. It’s incredibly versatile, ready in minutes, and can be tailored to your heat and herb preferences. Whether used as a topping, dip, or marinade, this sauce adds bold flavor to any dish with minimal effort. Plus, it’s made with whole, fresh ingredients and can be stored for use throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh basil or cilantro (or a combination)
• Cherry tomatoes or canned diced tomatoes
• Garlic cloves
• Jalapeño or chili pepper (adjust to taste)
• Olive oil
• Lime juice or lemon juice
• Parmesan cheese (optional)
• Pine nuts, walnuts, or pepitas
• Salt and pepper to taste

Directions

1. In a food processor or blender, combine the fresh herbs, tomatoes, garlic, jalapeño, and nuts.
2. Pulse until roughly chopped.
3. Add lime juice, olive oil, and Parmesan (if using), then blend until smooth or desired consistency is reached.
4. Taste and season with salt and pepper.
5. Adjust lime juice or chili for brightness or heat.
6. Serve immediately or refrigerate until ready to use.

Servings and timing

This recipe yields approximately 1.5 cups of sauce.
Preparation time: 10 minutes
Total time: 10 minutes

Variations

• Use cilantro and cotija cheese for a Mexican-inspired version.
• Add roasted red peppers or sun-dried tomatoes for a smoky flavor.
• Swap pine nuts for sunflower seeds or almonds for a budget-friendly option.
• Stir in a little avocado for a creamier texture.
• Mix in some chipotle in adobo for a smoky-spicy version.
• Add spinach or kale for extra greens and nutrients.
• Make it dairy-free by omitting the cheese or using a plant-based alternative.
• Blend in grilled corn or tomatillos for a unique twist.

Storage/Reheating

Store Salsa Pesto in an airtight container in the refrigerator for up to 5 days.
To preserve the vibrant color, pour a thin layer of olive oil on top before sealing.
It can also be frozen in ice cube trays, then transferred to a freezer-safe bag for up to 2 months.
No reheating is necessary—simply bring to room temperature before serving.

FAQs

What’s the difference between salsa pesto and traditional pesto?

Salsa pesto combines the fresh herbs and nuts of pesto with the bold, spicy, and tangy flavors of salsa, making it more complex and versatile.

Can I use store-bought salsa in this recipe?

You can, but fresh ingredients give the best flavor and texture. If using store-bought, choose a chunky, high-quality salsa.

Is this sauce spicy?

It can be! You control the heat level by adjusting the amount and type of chili used.

Can I make it vegan?

Yes, simply omit the cheese or use a vegan cheese substitute.

What dishes pair well with salsa pesto?

Pasta, grilled chicken or steak, tacos, quesadillas, roasted vegetables, and even as a dip for chips or flatbread.

Can I use other herbs besides basil or cilantro?

Absolutely. Parsley, arugula, or mint can also be used for different flavor profiles.

Can I freeze salsa pesto?

Yes. Freeze in small portions using ice cube trays, then store in a freezer-safe container for up to 2 months.

What nuts work best?

Pine nuts, walnuts, almonds, or pepitas all work well. Choose based on flavor preference and availability.

How long does it last in the fridge?

It keeps for about 5 days when stored in an airtight container.

Can I use a blender instead of a food processor?

Yes, a blender works well—just stop and scrape the sides as needed to ensure even blending.

Conclusion

Salsa Pesto is a bold and creative sauce that elevates any dish with its blend of fresh herbs, spice, and zesty flavor. Quick to make and endlessly versatile, it’s a go-to recipe for adding flair to meals all week long. Whether you use it as a dip, spread, or sauce, one thing’s certain—this fusion favorite is anything but ordinary.

Salsa Pesto

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Salsa Pesto is a flavorful fusion sauce that combines the fresh, herby richness of classic pesto with the zesty, spicy punch of salsa. Perfect as a dip, spread, or sauce for pasta, meats, tacos, or veggies.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1.5 cups of sauce
• Category: Condiment, Sauce, Dip
• Method: Blended
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

1. 1 cup fresh basil or cilantro (or a mix)
2. 1 cup cherry tomatoes or canned diced tomatoes
3. 2 garlic cloves
4. 1 jalapeño or chili pepper (adjust to taste)
5. 1/3 cup olive oil
6. 2 tablespoons lime or lemon juice
7. 1/4 cup Parmesan cheese (optional)
8. 1/4 cup pine nuts, walnuts, or pepitas
9. Salt and pepper, to taste

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Instructions

In a food processor, combine herbs, tomatoes, garlic, jalapeño, and nuts. Pulse until roughly chopped.

1. Add lime juice, olive oil, and Parmesan (if using). Blend until smooth or to your desired consistency.
2. Taste and adjust with salt, pepper, more lime juice, or chili for brightness and heat.
3. Serve immediately or refrigerate in an airtight container until ready to use.

Notes

1. Top with a thin layer of olive oil before storing to preserve freshness and color.
2. Control the heat level by adjusting the chili amount.
3. Use a blender if you don’t have a food processor, scraping the sides as needed.
4. Can be frozen in small portions for later use.
5. Pairs well with pasta, tacos, grilled meats, or as a dip for chips.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 90
• Sugar: 1g
• Sodium: 85mg
• Fat: 8g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6.5g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 2mg