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Mexican Green Chile and Cilantro Pesto

Mexican Green Chile and Cilantro Pesto is a volume 6-07 july 2003 recipe made with Fresh Cilantro, Parmesan Cheese, Pine Nuts, Ortega Whole Green Chiles, and Garlic. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 1 cup
• 3/4 cup
• 1 can
• 4
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   PLACE cilantro, cheese, pine nuts, chiles, garlic, lime juice and salt in food processor; cover.

2. 2

   Process until finely grated.

3. 3

   SERVE over pasta or as a dip for vegetables.

4. 4

   NOTES: Whole green chiles add flavor and spark to this creamy pesto made with Parmesan cheese, fresh cilantro and toasted pine nuts.

5. 5

   Stir it into hot pasta to serve with breadsticks, a green salad and iced tea.

6. 6

   Or try it as a dip for fresh vegetables or a spread for your gourmet sandwiches.

7. 7

   Add 1/2 cup flat leaf parsley leaves to the cilantro.

8. 8

   Use 1 can (4 ounces) black olives minced, gently folded in the pesto, before tossing with pasta or serving as a dip.

9. 9

   Contributed to the FareShare Gazette by Fatima; 10 July 2003. www.fareshare.net

10. 10

    Nutr. Assoc.: 0 0 0 0 0 0 0