Hot pesto

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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