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Green Chile Pesto

Monday, 26 May 2008

Description

This Southwestern adaptation of the Italian specialty uses green chile and spinach in place of the traditional basil in the pesto. It has a very concentrated flavor—as do all pestos, so a little bit goes a long way. This pasta topper is also good on grilled meats or fish, burgers, and sandwiches.

Ingredients

At a glance
Cuisine
Italian
Ingredient
Chile peppers
Cooking Method
No Cook
Heat Level
3
Chile
New Mexico Green
Meal/Course
Condiment
Makes
1 to 1 1/2 cups
  • 1½ cups chopped fresh spinach

  • ½ cup chopped fresh cilantro or parsley

  • 1 tablespoon chopped fresh basil

  • 6 green New Mexican chiles, roasted, peeled, stems and seeds removed

  • 3 cloves garlic

  • 2 tablespoons pine nuts

  • 1 tablespoon lime juice

  • 1/4 to ½ cup vegetable oil

Methods/steps

Salt and freshly ground black pepper

Put the spinach, cilantro, and basil in a food processor or blender and pulse to finely chop. Add the chiles, garlic, pinons, lime juice and continue to pulse. With the machine running, slowly add just enough of the oil to make a smooth sauce. Season with salt and pepper.

 

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