Southwestern Pesto Sauce
Ready In: 10 mins
Yields: 2 cups
Ingredients
- 4 ounces grating Mexican blend cheese, cut into pieces (at room temperature)
- 2 garlic cloves, peeled
- 1 jalapeno pepper, seeded and cut into quarters
- 2 (4 ounce) cans diced green chili peppers, sliced and drained well
- 3⁄4 cup pine nuts (I used 3/4 can slivered almonds)
- 1⁄4 cup fresh parsley sprig, lightly packed
- 1⁄4 cup fresh cilantro leaves, lightly packed
- 2 tablespoons olive oil
Directions
- Place cheese, garlic, and jalapeño pepper in a blender container or a food processor bowl.
- Cover, blend or process until finely grated.
- Add chili peppers, nuts, parsley and cilantro.
- With machine running slowly, gradually add oil.
- Blend until nearly smooth.
- Set aside 1 cup for pork roast.
- Freeze remaining pesto for up to a month.
- Note: Always keep in mind that the chili's contain oils, and that they can burn your skin, and your eyes; wear gloves or wash your hands often.
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