Prepare the Jalapeños: Wash the jalapeños thoroughly. Carefully remove the stems. If you prefer a milder pesto, slice the jalapeños in half lengthwise and use a spoon to scrape out the seeds and white membranes. For more heat, leave them intact. Roughly chop the jalapeños to facilitate blending.
Combine Dry Ingredients: In the bowl of a food processor, combine the prepared jalapeños, cilantro, basil leaves, fresh oregano, and almonds. Pulse several times until the ingredients are finely chopped but not yet a paste. Scrape down the sides of the bowl as needed.
Add Cheese and Blend: Add the grated Parmesan cheese to the food processor. Continue to pulse until the mixture is well combined and has a crumbly texture.
Emulsify with Olive Oil: With the food processor running on low speed, slowly drizzle in the olive oil through the feed tube. Continue to process until the pesto reaches your desired consistency – smooth but still with some texture. You may need to stop and scrape down the sides of the bowl occasionally to ensure even blending.
Season and Finish: Once the desired consistency is achieved, add the salt and lime. Pulse a few more times to incorporate these ingredients fully. Taste the pesto and adjust seasonings as needed, adding more salt for flavor or lime for brightness.
Storage: Transfer the finished jalapeño pesto to an airtight container. To prevent browning and maintain freshness, pour a thin layer of olive oil over the surface of the pesto before sealing. Store in the refrigerator for up to one week. For longer storage, freeze the pesto in ice cube trays or small freezer-safe containers for up to three months.
