Green Chile and Cilantro Pesto
Whole green chiles add flavor and spark to this creamy pesto made with Parmesan cheese, fresh cilantro and toasted pine nuts. Stir it into hot pasta to serve, or try it as a dip for fresh vegetables or a spread for your gourmet sandwiches.
2 cups chopped fresh cilantro leaves
1 cup freshly grated Parmesan cheese
3/4 cup pine nuts, toasted
1 (4-ounce) can ORTEGA Whole Green Chiles
4 cloves large garlic, peeled
1 tablespoon lime juice
1/2 cup vegetable oil
- Place cilantro, cheese, pine nuts, chiles, garlic, lime juice and salt in food processor; cover. Process until finely grated. Process, while slowly adding oil, for 1 minute or until almost smooth.
- Serve over pasta or as a dip for vegetables.
Makes 2 cups.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.