Green Chile-Cilantro Pesto
Monday, 26 September 2011
Of course we have our own New Mexican version of pesto! It’s a topping for pasta but also can be added to soups, stews, and rice. Although we have specified cilantro in this recipes, you can use the traditional basil or even Italian parsley. Pecans, another New Mexican crop, can be substituted for the piñon nuts.
At a glance
New Mexico Green
1 1/2 cups
1 cup chopped green New Mexican chile
Place the chile, cilantro, nuts, and cheese in a food processor and, while processing, slowly drizzle in the oil to form a pesto. Heat Scale: Medium