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Jalapeño Pesto:
yields 4 cups
5 ea jalapeños, whole (remove stems, remove seeds if don't want the heat)
1/4 c walnuts, whole
3 tbsp garlic, whole
5c basil, fresh, whole leaves
1 1/2 c olive oil, good tasting
to tastesalt and pepper
1c Parmesan cheese, fresh
Place jalapeños, walnuts, garlic and basil in a food processor and process until smooth. Slowly add the oil until is infused. Turn off processor and add salt and pepper to taste. Fold in Parmesan cheese.
Chicken Wings:
4 lbs chicken wings, rinsed
Preheat oven to 350 degrees. Take 3 cups of pesto and toss on to raw chicken wings. Allow to stand for minimum 1 hour but over night is best. Once all tossed and marinated place on baking tray and bake at 350 degrees for 45 minutes to an hour. Take reserve pesto and use as a dip or mix with 1/2 cup of sour cream and 1/4 cup of unflavored yogurt. Then use as a dipping sauce. Enjoy.
yields 4 cups
5 ea jalapeños, whole (remove stems, remove seeds if don't want the heat)
1/4 c walnuts, whole
3 tbsp garlic, whole
5c basil, fresh, whole leaves
1 1/2 c olive oil, good tasting
to tastesalt and pepper
1c Parmesan cheese, fresh
Place jalapeños, walnuts, garlic and basil in a food processor and process until smooth. Slowly add the oil until is infused. Turn off processor and add salt and pepper to taste. Fold in Parmesan cheese.
Chicken Wings:
4 lbs chicken wings, rinsed
Preheat oven to 350 degrees. Take 3 cups of pesto and toss on to raw chicken wings. Allow to stand for minimum 1 hour but over night is best. Once all tossed and marinated place on baking tray and bake at 350 degrees for 45 minutes to an hour. Take reserve pesto and use as a dip or mix with 1/2 cup of sour cream and 1/4 cup of unflavored yogurt. Then use as a dipping sauce. Enjoy.