Green Chile Pepper Pesto

An unusual new dip for chips that keeps 'em coming back for more.

• 6 anaheim chile peppers, roasted, peeled, and seeded
• 1 jalapeno chile, stemmed and seeded
• 2 cloves garlic, halved
• 3 tablespoons chopped parsley
• 3 tablespoons chopped cilantro leaves
• 1/2 cup toasted pine nuts or almonds
• 1 cup freshly grated Parmesan or Asiago cheese
• 1 1/2 teaspoons fresh lemon juice
• 2 to 3 tablespoons olive oil
• salt and pepper to taste

  Combine all the ingredients in a food processor or blender, adding enough olive oil to make a thick smooth paste. Add salt and pepper to taste. Serve with tortilla chips or raw vegetables.
  Serves 6 to 8.