Southwestern Rice and Green Chili Pesto

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Southwestern Rice and Green Chili Pesto

Source: Savory Southwest (adapted)

 

1 Tbsp. oilive oil

1 tsp. salt

3 cups hot, cooked rice

3/4 cup Green Chili Pesto (below)

1/2 cup corn kernels

2 medium tomatoes, cubed

1/2 cup walnut pieces

1/4 cup cilantro leaves, tightly packed

 

Add oil and salt to cooked rice. Mix in pesto with wooden spoon until well

combined. Add corn, tomatoes, walnut pieces and cilantro, reserving a few

cilantro leaves for garnish. Makes 6 - 8 servings.

 

Green Chili Pesto:

 

1/2 cup grated vegan Parmesan cheese (archives or commercial)

1 1/4 cups chopped fresh green chilies, seeded

1/2 cup walnut pieces

2 cloves garlic, chopped

1/2 cup cilantro leaves, loosely packed

Juice of 1/2 lime

5 Tbsp. olive oil

 

Place all ingredients except olive oil in food processor. Process 5 seconds.

With machine running, add olive oil in a thin stream. Process until finely

chopped, about 30 seconds.

 

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Christian Vegan Cooking

http://www.Christian-Vegan-Cooking