A delicious, spicy take on your original Italian pesto.

• ¼ cup walnuts 
• 2 cloves garlic 
• 2 cups packed fresh basil leaves 
• ¾ cup shredded Parmagiano-Reggiano cheese 
• 1 jalapeno pepper, stem removed 
• ⅔ cup olive oil 
• 1/4 teaspoon salt and a shake of ground black pepper

Directions

• Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.