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Southwestern Pesto




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




2 ounces Mexican grating cheese such as Asadero or Cotija (at room temperature), cut up
2 cloves garlic, peeled
1 jalapeno pepper, seeded and cut into quarters
2, 4-ounce cans diced green chili peppers, drained
1/4 cup pine nuts or slivered almonds
1/4 cup lightly packed fresh parsley sprigs
1/4 cup lightly packed fresh cilantro leaves
2 tablespoons olive oil


Recipe



1. Place cheese, garlic, and jalapeno pepper in a blender container or food processor bowl. Cover; blend or process until finely grated. Add chili peppers, nuts, parsley, and cilantro. With machine running, gradually add oil. Blend until nearly smooth.
2. Serve with grilled fish or poultry. Chill any remaining pesto up to 3 days or freeze for up to 1 month. Makes 1-1/3 cups (ten, 2-tablespoon servings).