green chile pesto
Green Chile Pesto 6 large long green chiles or 4 medium poblanos 3/4 cup pine nuts 2 cups lightly packed clean, dry basil leaves and tender stems pepper 1 cup extra virgin olive oi...
Ingredients
- 6large long green chiles or 4 medium poblanos
- 3/4cuppine nuts
- 2cuplightly packed clean, dry basil
- 1cupextra virgin olive oil
- 6garlic cloves, peeled and chopped
- 3/4cupgrated parmesan cheese
- 1/2cupgrated romano cheese
- 1/2teaspoonsalt
Directions
- 1
Green Chile Pesto 6 large long green chiles or 4 medium poblanos 3/4 cup pine nuts 2 cups lightly packed clean, dry basil leaves and tender
- 2
Steam the chiles in a closed paper bag until cool
- 3
Rub off the charred peels, remove the stems and seeds, and coarsely chop the chiles
- 4
In a skillet over medium heat, toast the pine nuts, stirring often, until they are lightly browned
- 5
Remove them from the skillet to cool to room temperature
- 6
In a food processor, combine pine nuts, basil, chopped chiles and garlic
- 7
Process, scraping down sides of the bowl once or twice, until smooth
- 8
Gradually add the olive oil through the feed tube