Pesto needed a spicy update, so the addition of jalapeños brought the heat. I used walnuts instead of pine nuts, lots of garden fresh basil with parmigiana and Romano cheese, and high quality olive oil. Just for fun I put it on lamb lollipops. I hope you like it.

2 cups basil
4 cloves of garlic
1 cup walnuts
1 or 2 jalapeños, diced
1 cup olive oil
1 cup parmigiana, grated
1/4 cup Romano, grated
Salt and pepper
2 teaspoons lemon juice

Mix jalapeño, walnuts, garlic, basil, and lemon juice in a blender. (You may have to add oil to blend.)

Add Parma and Romano cheeses. blend until all ingredients are a paste.

Add olive oil and blend until smooth.

Add salt and pepper to taste.

Serve.