Southwestern Pesto

This make-ahead pesto accents grilled fish and poultry. If Mexican grating cheese is not available, substitute fresh Parmesan cheese.

Makes:
10 servings
Serving Size:
2 tablespoons
Yields:
1-1/3 cups
Start to Finish:
15 mins
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Southwestern Pesto

Ingredients
2
ounces Mexican grating cheese such as Asadero or Cotija (at room temperature), cut up
2
1
jalapeno pepper, seeded and cut into quarters
2
4 ounce can diced green chili peppers, drained
1/4
cup pine nuts or slivered almonds
1/4
cup lightly packed fresh parsley sprigs
1/4
cup lightly packed fresh cilantro leaves
2
tablespoons olive oil

Directions

  1. 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
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