Description
This unique Anaheim Chile Cilantro Pesto goes great with a multitude of foods, from stuffed peppers to a veggie dip.
Ingredients
Units
Scale
- 8 Anaheim Chiles, peeled and seeds removed
- 1 cup Pine Nuts
- 1 Bunch Cilantro
- Zest and Juice of 1 Lime
- 8 Garlic Cloves, diced
- 1 1/2 tsp Salt
- 1 cup Olive Oil
- 1 cup Grated Parmeson
Instructions
- Roast the Anaheim chiles on the grill, turning occasionally until the skins are charred all over. Put them in a pot with a lid to steam while they cool. Remove the skins, stems and seeds.
- Put the chiles into a food processor along with the pine nuts, cilantro and lime juice. Pulse until smooth
- Add garlic and salt to the food processor and pulse a few times.
- With the food processor running, slowly pour in the oil.
- Add the parmesan and pulse until mixed.
- The Pesto can be used right away, refrigerated for a week, or stored in the freezer.
Notes
Delicious over pasta or mixed into rice for a side dish. A great sauce to use with stuffed peppers or even on your omelette for breakfast.
