Saturday, May 8, 2010

Mexican Pesto

Mexican Pesto

Prep time:20 minutes
Cook time:5 minutes
Total time:30 minutes

1 cup fresh basil leaves
1 cup fresh cilantro
1/2 cup fresh parsley
1/2 cup toasted walnuts
4 garlic cloves
1/4 cup parmesan cheese
1/3 cup queso fresco
1 jalapeño pepper
1 poblano pepper
1/2 cup olive oil
1/2 tsp. salt and pepper

Place oven on broil. Prepare jalapeño and poblano peppers with nonstick spray. place peppers under broiler until skin is charred. Remove from oven and place into medium sized bowl, cover tightly with plastic wrap. Allow peppers to steam while preparing other ingredients. Place herbs, garlic, nuts, cheeses and seasonings into a food processor. Remove the peppers from bowl. Using a towel rub skins off of peppers then place into processor. *Remove seeds and pith for less spicy sauce* Pulse to combine, then stream in olive oil while blending to desired consistency.

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