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Combine the rich, creamy goodness of pesto with the zip of roasted green chiles and you have something this side of fabulous!
Over the last few days I have suffered from the mother of all migraine headaches!
The kind that lays you flat out in bed with blurry vision, light sensitivity, and sensitivity to sound. WOW, I haven't had one like that is years!! So dinner has pretty much been grabbing something, anything that sounds decent. Maybe not even decent, just that it will shut your stomach up. I may or may not have, at sometime over the past 2 days, eaten tuna right out of the can, and cold beans. All I know if it settled in my stomach and I could go back to bed.
But even through my pain blurred brain, I kept thinking about this pesto that I had made. It was just sitting in the refrigerator calling my name. So at about 2 AM I got up and had a piece of crusty Italian bread smeared with it. Mmmmm that made me very happy.
Now I have made a LOT of pesto in my day folks. Classic Pesto, and Garlic Scape Pesto are here on the blog. I can't believe I haven't included recipes to any others! But I am here to say that this Green Chile Pesto really knocked my socks off! My mind has been spinning with all of the ways I can use it, and believe me there is a longggggggggg list!!
One of the great things about pesto is that it freezes so well. When I make it I always make a full batch and then separate it out into 1/4 cup servings. I use the little zip top snack bags. Just scoop 1/4 cup of the pesto into a bag, lay it down on a flat surface, and carefully spread the pesto into an even layer, squeezing out the air, and zipping up the bag as you work your way across the bag. Then just lay them flat in your freezer. Once they are frozen, you can stack them up.
Then when you are ready to use them, just pop a bag onto your kitchen counter and let it soften up for a few minutes, and WALA pesto ready to go for your pasta, meat, or however you want to use it! It really is the perfect thing for a quick weeknight meal. Boil some pasta, toss it with some shredded chicken and pesto. Serve with crusty bread and a side salad. Yummm perfecto!!
- 1 pound roasted Hatch Green Chiles (4 to 6 chiles)
- 1/3 cup pistachios
- 4 garlic cloves, roughly chopped
- 1/3 cup packed fresh cilantro
- 1/2 cup Queso Fresco (can substitute Feta)
- 1 tablespoon fresh squeezed lemon juice
- 1/2 cup olive oil (can add more if pesto seems to thick)
- Kosher salt
- Fresh cracked black pepper
- In a food processor, combine the chiles, pistachios, garlic, cilantro, Queso Fresco, and lemon juice. Pulse a few times to combine, then stream in the olive oil as the food processor runs until pesto comes together.
- Taste and add salt and pepper to taste. Pulse a few times to combine.
Green Chile Pesto
Bobbi's Kozy Kitchen
Published 08/07/2014
Ingredients
Instructions
Yield: Approx 2 cups
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 00 mins.
Total time: 10 mins.
Tags: hatch green chiles, pistachios. garlic, cilantro, Queso Fresco, lemon juice, olive oil. pesto, Sauces and Spices,
Unknown
roasted pistachos or raw?
Bobbi
I used the store bought roasted pistachios.