Green Chile Pesto

Green Chile Pesto

Years ago my friend Genevieve taught me how to make Green Chile Pesto.  This is adapted from her recipe.  It has the perfect amount of spice and is a great twist on the normal basil pesto.  I found most of the ingredients at my favorite farmers market.  I also like to freeze small containers of this pesto so that I can enjoy these hints of the farmers market throughout the year. 


Roasted Poblano Peppers



Green Chile Pesto

Ingredients:

• 1 Jalapeno, roasted, skinned, seeded and chopped
• 1 clove garlic
• 2 cups grated Parmesan
• 1 1/2 cups green Chile (used canned or roast your own), I used 5-6 fresh P0blano Chile's, roasted and seeded. 
• 1 cup pecans, chopped and toasted
• 2 cups cilantro leaves lightly packed and minced
• 3/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 cup fresh lemon juice

Directions:

• Roast peppers (I used 6 poblano peppers) and jalapenos under broiler until charred and turn until all sides are charred.  Once charred, put in bowl and cover with plastic wrap.  Put covered in fridge for 15-30 minutes.  After cooled and steamed peel off skin and de-seed peppers.  Then chop peppers and set aside
• Grate Parmesan in food processor
• Toast pecans in oven
• Juice 2-3 lemons
• In a food processor combine, chopped peppers, jalapeno, garlic, Parmesan, pecans, cilantro, olive oil, salt and lemon juice. 
• Process until mixture is smooth
• Freeze in 1/2 cup containers
• Toss green Chile pesto with your favorite pasta sauce, add grilled shrimp or chicken if desired.

Pasta tossed with Green Chile Pesto