Of course we have our own New Mexican version of pesto! It’s a topping for pasta but also can be added to soups, stews, and rice. Although we have specified cilantro in this recipes, you can use the traditional basil or even Italian parsley. Pecans, another New Mexican crop, can be substituted for the piñon nuts.
- 1 cup chopped green New Mexico chile
- 1 cup chopped fresh cilantro
- 1/3 cup piñon nuts
- 1/2 cup grated Parmesan or Pecorino Romano cheese
- 1/2 cup virgin olive oil
- Place the chile, cilantro, nuts, and cheese in a food processor and, while processing, slowly drizzle in the oil to form a pesto. Heat Scale: Medium
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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