Yield: 8 Servings
|¼ cup||Garlic (about 1 head)|
|1 cup||Parmesan cheese|
|1½ cup||Pine nuts|
|1 cup||Fresh cilantro|
|6||Jalapenos; roasted, seeded and diced|
|1 cup||Vegetable oil|
A while back there was some discussion about making pestos w/ chiles. Last week this recipe appeared in the Wash Post, so I thought I'd share it. I haven't made it, and I would probably use half the oil (one cup sounds like ALOT), and make it olive oil. Hope someone can enjoy it.
Place garlic, Parmesan and pine nuts in food processor and puree. Add cilantro and jalpenos and puree until smooth. With motor running, slowly add the oil. Add salt, scrape down and process again briefly.
Trisha Michel <michel@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .