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Southwestern Pesto




Source of Recipe


Marla


Recipe Introduction


This make-ahead pesto accents any grilled fish or poultry entree. If Mexican grating cheese is not available, substitute fresh Parmesan cheese.




List of Ingredients




Southwestern Pesto

• 2 ounces Mexican grating cheese such as Asadero or Cotija (at room temperature), cut up
• 2 cloves garlic, peeled
• 1 medium 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).