Ingredients for Green Chile Cilantro Pesto
- New Mexico Peppers
- Fresh Cilantro Leaves
- 1 tablespoon lime zest
- 2 tablespoons lime juice
- Pine Nuts
- ½ cup olive oil
- Garlic Cloves
- Salt to taste
- Parmesan Cheese
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How to Make Green Chile Cilantro Pesto
- Roast 4 large green chiles until slightly charred. Peel and roughly chop.
- In a food processor or blender, combine the roasted green chiles, 1 cup packed cilantro leaves, 1 tablespoon lime zest, 2 tablespoons lime juice, ½ cup roasted pecans or walnuts, ½ cup olive oil, and 2 cloves garlic.
- Blend until almost smooth, scraping down the sides as needed.
- Stir in ½ cup grated cotija cheese (or other firm cheese), and season generously with salt to taste. Add more olive oil if needed to reach desired consistency.
- Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
26g
Fat
38g
Carbs
5g
