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–+ servings
Photo shows Anaheim cilantro pesto all done in the food processor
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5 from 1 vote

Anaheim Chile Cilantro Pesto

This unique Anaheim Chile Cilantro Pesto goes great with a multitude of foods, from stuffed peppers to a veggie dip.
Prep Time20 minutes
Total Time20 minutes
Course: Condiment
Cuisine: Gluten Free, Mexican
Keyword: cilantro pesto, fresh chiles, pesto
Yield: 4 Cups
Calories: 850kcal
Author: 2 Cooks in the Kitchen

Materials

  • 8 Anaheim Chiles peeled and seeds removed
  • 1 Cup Pine Nuts
  • 1 Bunch Cilantro
  • 1 Tbsp Lime Juice
  • 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.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

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.

Nutrition

Calories: 850kcal | Carbohydrates: 17g | Protein: 12g | Fat: 84g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 47g | Cholesterol: 22mg | Sodium: 1686mg | Potassium: 287mg | Fiber: 5g | Sugar: 5g | Vitamin A: 363IU | Vitamin C: 17mg | Calcium: 240mg | Iron: 2mg