A new food and lifestyle program is coming to RFD-TV this week: Twisted Skillet is an original series where restaurant inspiration meets cowboy culinary creativity, bringing a straightforward, hands-on approach to food television. Host and Texas chef Sean Koehler joins us in studio to share a great recipe: the 4-ingredient Jalapeño–Pecan Pesto.
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Four-Ingredient Jalapeño–Pecan Pesto
INGREDIENTS
· 2 jalapeños stems removed (seeded for mild, seeds left in for heat)
· 1/2 cup pecans
· 1/2 cup finely grated Parmesan cheese
· 1/2 cup sour cream
COOKING INSTRUCTIONS
1. Remove stems from the jalapeños. Remove seeds for a milder pesto or leave some seeds for more heat.
2. Add jalapeños, pecans, Parmesan cheese, and sour cream to a food processor.
3. Pulse until smooth or slightly textured, scraping down the sides as needed.
4. Adjust consistency if needed: add more pecans or Parmesan to thicken, or more sour cream to loosen.
Cook’s Tip: The best texture is achieved when slightly underprocessed. Works well as a spread, sauce, or dip.
Chef Sean Koehler
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