Mexican-Style Pesto With Rice or Whole Grain Pasta

• About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows
• 3 Fresno chile peppers
• 1/4 cup pistachio nuts or sliced almonds
• 1 cup fresh cilantro leaves or fresh flat-leaf parsley, packed
• 1 cup arugula or other spicy greens, packed
• A couple sprigs fresh marjoram or oregano, leaves picked
• 2 cloves garlic, grated or finely chopped
• 1 teaspoon cumin, 1/3 palmful
• Juice of 1 lime
• Salt and freshly ground black pepper
• About 1/4 cup extra-virgin olive oil
• 1 pound rice flour, whole grain or whole wheat spaghetti
• Grated Manchego cheese, for garnish
• Parmigiano and Herb-Fortified Stock
• 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
• Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
• 1 onion, quartered
• 2 ribs celery, sliced on angle
• 2 carrots, sliced on angle
• Peeled rind of 1 lemon
• 2 fresh bay leaves
• 4 cups chicken stock
• 12 cups (3 quarts) water

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)