Mexican Pesto Recipes

MEXICAN-STYLE PESTO WITH RICE OR WHOLE GRAIN PASTA

Steps:

• Set aside or prepare the stock.
• Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt, and pepper, then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
• To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for pasta, salt the water and cook pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes, serve immediately with grated Manchego on top.
• Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

MEXICAN PESTO

Steps:

• Place the pumpkin seeds in a food processor or blender; pulse until coarsely chopped. Add cilantro, cheese, garlic, chile pepper, salt, and olive oil; cover and process until smooth, scraping the sides of the bowl with a spatula as necessary.

MEXICAN-STYLE PESTO

Steps:

• Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast the nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt and pepper, and then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
• To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes. Serve immediately with grated Manchego on top.;
• To make stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.