hot pesto
- Categories
- Sauce
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | -(up to) |
| 1½ cup | Cilantro; roughly chopped |
| ½ cup | (or more) parmesan/romano mix |
| ½ cup | Toasted pumpkin seeds |
| ½ cup | Chile oil (which is Canola) (up to) |
| 10 | Fat cloves garlic; roughly minced |
| 1 large | Jalapeno OR (up to) |
| 3 | Serrano chiles |
From: "Goslowsky, George" <gjgoslow@...> Date: Mon, 29 Jul 1996 09:13:23 -0500 I can't believe that I haven't posted this before, but here goes. I have used this on pasta and jalapeno-cheese bread with very great success. The amounts are approximate because I am doing this from remembery B-) Place all ingredients in a BLENDER, not a food processor. I say this because I feel that the consistency that you need to achieve will require a blender. Blend until it forms a smooth paste. Serve with everything.
CHILE-HEADS DIGEST V3 #057
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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