ounces Mexican grating cheese such as Asadero or Cotija (at room temperature), cut up
cloves garlic, peeled
jalapeno pepper, seeded and cut into quarters
4 ounce can diced green chili peppers, drained
cup pine nuts or slivered almonds
cup lightly packed fresh parsley sprigs
cup lightly packed fresh cilantro leaves
tablespoons olive oil
- Place cheese, garlic, and jalapeno pepper in a blender container or food processor bowl. Cover; blend or process until finely grated. Add chili peppers, nuts, parsley, and cilantro. With machine running, gradually add oil. Blend until nearly smooth.
From the Test Kitchen
Serve with grilled fish or poultry. Chill any remaining pesto up to 3 days or freeze for up to 1 month. Makes 1-1/3 cups (ten, 2-tablespoon servings).
Nutrition Facts(Southwestern Pesto)
- Per serving:
- 32 kcal cal.,
- 3 g fat
- (1 g sat. fat,
- 2 mg chol.,
- 57 mg sodium,
- 1 g carb.,
- 0 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet