Prep 10 mins
Cook 5 mins
This is no ordinary pesto! This is pesto New Mexico style. Recipe comes from Real New Mexico Chile Cookbook by Sandy Szwarc. Hope you enjoy it!
- 828.06 ml new mexico peppers, roasted, peeled and chopped (Anaheim Chile)
- 295.73 ml fresh cilantro leaves (1 large bunch)
- 4.92 ml lime zest
- 14.79 ml lime juice
- 236.59 ml pine nuts
- 118.29 ml olive oil
- 4 garlic cloves, peeled
- 236.59 ml parmesan cheese (of a mixture of both) or 236.59 ml romano cheese, grated (of a mixture of both)
- In a blender or food processor add the chiles, cilantro, lime zest, lime juice, nuts, olive oil, and garlic.
- Puree until amost smooth. Stir in the grated cheese, taste and adjust salt to taste.
This is SO good! I love pesto, and cilantro makes a very special and different pesto. We had it over pasta, but I can see many possibilities with this recipe. You have so many good recipes, PaulaG. Thanks!
What a fantastic idea! I got a panini maker for Christmas and tagged this recipe in Zaar tag because I thought it might be good on a roast beef panini with some asiago cheese. I had a difficult time getting cilantro because of a recent freeze here in California. As a result, I only made 1/4th of the recipe (yielded a little over 1 cup). The flavor was absolutely wonderful. I can really see the possibilities. It was great as a dip with tortilla chips (kind of like a flavorful guacamole), the roast beef sandwich was heaven...I even think it would be tasty on pasta or toast triangles. Highly recommended (5 cups would be a lot though!).