Green Chile-Cilantro Pesto Sauce (Pasta)
"This comes from Cook's Country and I love everything from their magazine. I'm always looking for new pasta recipes, and I adore cilantro."
photo by Marney
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups lightly packed fresh cilantro
- 1 1⁄2 cups grated parmesan cheese
- 4 (4 ounce) cans chopped green chili peppers
- 1 jalapeno chile, seeded and chopped fine
- 1⁄4 cup toasted pine nuts
- 2 garlic cloves, peeled
- 1⁄2 cup olive oil
- salt and pepper
directions
- Puree cilantro, cheese, green chile, jalapeno, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary.
- With processor running, add oil in steady stream until emulsified. Season with salt and pepper.
- Toss pesto with cooked pasta and reserved pasta cooking water, if necessary.
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Reviews
-
I've just gotten hooked on "Cook's Country," so I was excited to give this a try. This was awfully tasty and I used it already for: Recipe #38156 and Recipe #117803. It added a lot of flavor to both! This pesto is SO flavorful it would be a great addition to any dish. The pepper gives a little "zip" but doesn't make it too spicy. Thanks Ihvhope, for posting this fabulous pesto- Roxygirl -
This pesto is the best! Living in AZ I've had and made my fair share of cilantro pesto, this is my go to recipe from now on. The jalepenos in the store were huge so I used half of one and it's got a really nice kick to it. I'm already thinking of how to use this with things other than pasta. Can't wait to try it with grilled pork loin... Thank you so much for posting this. (I love cilantro too) -
This worked out great for me, I had my end of the garden year herbs and peppers I needed to do something with, so I did a head to head cookoff with this recipe and a more traditional pesto recipe and this one was my favorite. My wife even likes it and she's not a big fan of the traditional pesto. So far we've just tried it as a snack on bagel chips, but I'm looking forward to trying it inside a chicken quesadilla or something along those lines.
RECIPE SUBMITTED BY
<p>I'm a SAHM to adorable five year old boy/girl twins. I grew up in California where I could eat Mexican food every day and the produce was amazing! My husband grew up in Zambia, Africa and had a wonderful adventurous childhood. I love to listen to his stories. Shortly after we got engaged we moved to Augusta, Georgia and it was a fun adventure for us and we loved the change and adored going to the Masters golf tournament, but after two years we REALLY missed the west coast so we moved to Oregon. For five years I was more than thrilled to be near Mexican food once again and the produce was also fantastic. Now we live in upstate NY where there isn't any Mexican food (can you tell I like Mexican?) but we do have Italian and I love it! Now if I can do something about the snow!! I've been married for 13 years to a wonderful man who is everything I ever wanted and more. We love to travel, which we did a lot of before we had our wonderful babies five years ago. My husband and I love culture when we travel and so we try to stay away from the tourist spots. A few years ago my husband went to Saudi Arabia on business so I decided I'd go to Peru to see Machu Pichu and Cusco--by myself. It was an amazing trip and I can't wait to go there again. Given our love for Latin food we've traveled through Central and South America. I LOVE typical dishes, especially in Costa Rica, and I'm prefectly happy to eat rice and beans over and over again. We built our home two years ago and it's on 22 acres so we're busy most weekends gardening and enjoying the outdoors. My goal is to have a greenhouse like the one my husband built for me when we lived in Oregon.</p>
