Green Chile Pepper Pesto
Green Chile Pepper Pesto - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
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.
"I made this cake and it was amazing. I used a double batch to make a three tier cake. I iced it with buttercream frosting and some lemon juice and topped it off with shredded coconut and some lemon zest. It looked amazing and tasted even better. Also it was one of the easiest cakes I've ever made. Will definitely make it again!" - frankiebuddy
"This spinach and strawberry salad is topped with a fabulous homemade poppy seed dressing." - chef john
"A great combination of chocolate chips, oatmeal, and peanut butter." - ethelmertz
"Easy to make but unfortunately we didn't like the flavors in this recipe. I won't be making again." - lomle
"I made this sauce and loved the taste. The only thing I didn't like was how thick it was 'like a paste thick'. Next time I will add a little water to loosen it up some." - rdarej3
"Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade..." - jamie