Green chile pesto


2 cloves garlic, peeled
4 oz parmesan cheese, 1 cup grated
6 mild green chiles, such as anaheim, or 2 (4-oz) cans, drained
1/2 to 3/4 cup pine nuts
1/2 cup parsley or 1/4 cup fresh cilantro
2-3 tbsp safflower oil

How to prepare

Using a food processor fitted with the metal blade, start the motor and drop the garlic and cheese through the feed tube. Process until the cheese is finely grated. If using fresh chiles, remove the stems and seeds from the chiles and discard them. Add the chiles to the work bowl, along with the nuts, parsley or cilantro and oil. Process until the mixture is a smooth paste. Makes about 2 cups.
Southwest cuisine expert anne greer spoons this pesto onto fresh oysters on the half-shell, then places them on a grill for 5-7 minutes to warm. Spread the same pesto on nacho chips, topping it with coarsely chopped, cooked shrimp and shredded monterey jack cheese and broil until the cheese melts.

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