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Categories:Viewed: 56 - Published at: 2 years ago
Ingredients
- 2 cups lightly packed fresh cilantro
- 1 1/2 cups grated parmesan cheese
- 4 (4 ounce) cans chopped green chili peppers
- 1 jalapeno chile, seeded and chopped fine
- 1/4 cup toasted pine nuts
- 2 garlic cloves, peeled
- 1/2 cup olive oil
- salt and pepper
Method
- Puree cilantro, cheese, green chile, jalapeno, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary.
- With processor running, add oil in steady stream until emulsified. Season with salt and pepper.
- Toss pesto with cooked pasta and reserved pasta cooking water, if necessary.
