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Green Chili Pesto




Source of Recipe


Adapted from Cuisine of the American Southwest






List of Ingredients



• 2 cloves garlic, peeled
  
• 6 medium-sized mild green chilies (such as Anaheim) or 3 bell peppers, roasted and peeled
  
• 3/4 cup hulled and salted pumpkin seeds or pine nuts
  
• 1/2 cup freshly grated Parmesan cheese
  
• 1/2 cup fresh parsley sprigs
  
• 2 to 3 Tbsp olive oil
  
• 1/4 to 1 tsp salt (use less if pumpkin seeds are salted)
  






Instructions



1. With the motor of the food processor running, drop the garlic through the feed tube and process until garlic is finely minced. Remove stems and seeds from chilies and add them to the bowl, along with the cheese, seeds, parsley and oil. Process to make a smooth paste. Add salt to taste. (Pesto can be refrigerated for 1 week, or frozen for 6 months. To freeze, pack into freezer containers, seal and freeze.)
   
   Makes 2 cups.
   






Final Comments


Green chili pesto is wonderful to keep on hand for a variety of uses. Try as a dip for raw vegetables and tortilla chips by mixing equal amounts of mayonnaise, sour cream or yogurt. For an easy appetizer, spread the pesto on small cocktail crackers or toast. Also, it makes a great salad dressing by adding lemon juice or oil and vinegar to taste. You might also want to stir 2 to 3 tablespoons of the pesto into sauteed vegetables or scrambled eggs.