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Green Chile-Cilantro Pesto

Monday, 26 September 2011

Description

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.

Ingredients

At a glance
Cuisine
Italian
Southwestern
Ingredient
Cheese
Chile peppers
Cooking Method
No Cook
Difficulty
Very Easy
Heat Level
3
Chile
New Mexico Green
Meal/Course
Sauce/Marinade/Rub
Makes
1 1/2 cups

1 cup chopped green New Mexican chile
1 cup chopped fresh cilantro
1/3 cup piñon nuts
1/2 cup grated Parmesan or Pecorino Romano cheese
1/2 cup virgin olive oil

Methods/steps

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

 

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