Southwestern Pesto

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Southwestern Pesto Sauce

 

4 ozs. grated

parmesean cheese

2 garlic cloves peeled

1 jalapeno pepper seeded, cut

into quarters

2 4 oz. cans diced green chiles, drained

3/4 cup pine nuts

 

1/4 cup fresh parsley sprigs, lightly-packed

1/4 cup fresh cilantro

leaves, lightly-packed

2 tbsps. olive oil

 

 

Southwestern Pesto Sauce: Place garlic, and

jalepeno in a blender container or food processor bowl. Cover and blend or

process until finely grated. Add chile peppers, nuts, parsley, cilantro. With

machine running slowly, gradually add oil. Blend until nearly smooth. Add cheese

and blend until just blended in.  Freeze  pesto for up to 1 month. Yields 4

servings;