Mexican-Style Pesto With Rice or Whole Grain Pasta

  1. Set aside or prepare the stock.
  2. Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black.
  3. Place the charred peppers in a small bowl and cover until cool enough to handle.
  4. Peel and seed the peppers and add them to a food processor.
  5. Meanwhile, lightly toast nuts and add to the processor bowl.
  6. 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.
  7. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
  8. To serve, place the pesto in the bottom of a large serving bowl.
  9. Heat a large pot of water to a boil for pasta, salt the water and cook pasta to al dente.
  10. 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.
  11. For the stock:
  12. 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.
  13. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

chile peppers, pistachio nuts, fresh cilantro, arugula, couple, garlic, cumin, lime, salt, extravirgin olive oil, rice flour, manchego cheese, stock, hunk, thyme, onion, celery, carrots, lemon, bay leaves, chicken stock, water

Taken from www.foodnetwork.com/recipes/rachael-ray/mexican-style-pesto-with-rice-or-whole-grain-pasta-recipe.html (may not work)

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