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Southwestern Pesto

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

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

Southwestern Pesto

Rate me!
  • Makes: 10 servings
  • Serving Size: 2 tablespoons
  • Yields: 1-1/3 cups
  • Start to Finish: 15 mins

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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