Spicy Mango Pesto Sauce
This delightful variation on traditional pesto calls for mango, which adds moisture, so little oil is needed. It can be combined with almost any main course, especially pasta and grilled fish, or used as a dip for vegetables and chips. If you like it spicier, leave in the jalapeno seeds.
Get more of our favorite farmers' market recipes:
Grilled Burgers with Garden Vegetables
Cucumber-Mint Berry Salad
Green Beans with Golden Raisins
Body+Soul, September 2005
- Yield Makes about 1 3/4 cups
- Juice from one fresh lemon
- 2 tablespoons olive oil
- 3 cups basil leaves, washed and dried
- 1 cup fresh mango, chopped
- 1 cup toasted pine nuts
- 2 cloves garlic, peeled
- 1 jalapeno pepper, quartered and seeded
- Salt, to taste
- Rice milk, optional
- Combine lemon juice, oil, basil, mango, pine nuts, garlic, and jalapeno in a blender or food processor. Blend until basil is finely chopped.
- Add salt and stir to blend. Store in a sealed container in the refrigerator. It will last up to three days. If you like your pesto a bit thinner, stir in a little rice milk.
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