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Spicy Mango Pesto Sauce


This delightful variation on traditional pesto can be combined with almost any main course, especially pasta and grilled fish, or used as a dip for vegetables and chips.

  • Yield: Makes about 1 3/4 cups

Photography: Matthew Hranek

Source: Body+Soul, September 2005


  • 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


  1. Combine lemon juice, oil, basil, mango, pine nuts, garlic, and jalapeno in a blender or food processor. Blend until basil is finely chopped.

  2. 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.

Cook's Notes

If you like it spicier, leave in the jalapeno seeds.

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