- 8 jalapeños
- 1/2 cup grated Parmesan cheese
- 1 tbsp. kosher salt
- 1 tbsp. chopped fresh garlic
- 1 1/2 tsp. coarse ground black pepper
- 1/2 cup Kowalski's Extra Virgin Olive Oil
- 1 oz. fresh cilantro, or to taste
Pulse first five ingredients together in a food processor until well blended but still slightly chunky; add cilantro and pulse to combine. Serve on hot grilled steak, toss with pasta or mix with mayonnaise or ranch salad dressing for sandwiches, wraps or salads.