Smoky Green Chile Cilantro Pesto
Elevate your culinary experience with this Smoky Green Chile Cilantro Pesto, a vibrant twist on the classic Italian staple. Rooted in the rich culinary traditions of New Mexico, this pesto features roasted Anaheim chiles that impart a distinctive smoky flavor, complemented by the freshness of cilantro and the zestiness of lime. Perfect as a spread, dip, or pasta addition, this versatile condiment embodies the essence of Southwestern cuisine while adding a burst of flavor to any dish. Dive into the colorful culinary world of New Mexico with this unique recipe adapted from Sandy Szwarc's Real New Mexico Chile Cookbook.
5
Servings
640
Calories
9
Ingredients
Ingredients
New Mexico peppers
3 1/2 cups (roasted, peeled, and chopped (Anaheim Chile))
Fresh cilantro leaves
1 1/4 cups (1 large bunch)
Lime zest
1 teaspoon (freshly grated)
Lime juice
1 tablespoon (freshly squeezed)
Pine nuts
1 cup (toasted if desired)
Olive oil
1/2 cup (extra virgin recommended)
Garlic cloves
4 (peeled)
Salt
to taste
Parmesan cheese or Romano cheese
1 cup (grated, or a mixture of both)
Instructions
1
Begin by preparing your Anaheim chiles: roast them until the skins are charred, then peel and chop them.
2
In a blender or food processor, combine the roasted chiles, cilantro leaves, lime zest, lime juice, toasted pine nuts, olive oil, and peeled garlic cloves.
3
Blend the ingredients on medium speed until the mixture reaches a smooth consistency, scraping down the sides as needed.
4
Once blended, stir in the grated cheese and blend for an additional 10-15 seconds until well incorporated.
5
Taste the pesto and adjust the seasoning with salt as necessary.
6
Transfer the pesto to an airtight container and refrigerate for at least 30 minutes to let the flavors meld.
Nutrition Information
60g
Fat
16g
Carbs
14g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Green Chile Cilantro Pesto?
It is a vibrant Southwestern twist on the classic Italian staple, featuring roasted Anaheim chiles, fresh cilantro, and lime zest.
Which type of peppers are used in this recipe?
This recipe uses 3 1/2 cups of roasted, peeled, and chopped Anaheim chiles, also referred to as New Mexico peppers.
How many servings does this pesto recipe yield?
The recipe makes approximately 5 servings.
How many calories are in one serving of this pesto?
There are 640 calories per serving.
What gives the pesto its smoky flavor?
The smoky flavor comes from roasting the Anaheim chiles until their skins are charred before adding them to the blend.
What kind of oil is recommended for this recipe?
Extra virgin olive oil is recommended for the best flavor, using a total of 1/2 cup.
Can I use different types of cheese in the pesto?
Yes, you can use 1 cup of grated Parmesan cheese, Romano cheese, or a mixture of both.
How much garlic is required?
The recipe calls for 4 peeled garlic cloves.
What is the total fat content per serving?
Each serving contains 60g of fat.
How much cilantro is needed for this recipe?
You will need 1 1/4 cups of fresh cilantro leaves, which is roughly one large bunch.
Does this pesto contain nuts?
Yes, it contains 1 cup of pine nuts, which can be toasted if desired.
How long should the pesto be refrigerated before serving?
It should be refrigerated in an airtight container for at least 30 minutes to let the flavors meld.
What are the carbohydrate and protein values?
Each serving provides 16g of carbohydrates and 14g of protein.
How is the lime used in the recipe?
The recipe uses both 1 teaspoon of freshly grated lime zest and 1 tablespoon of freshly squeezed lime juice.
What is the source of this recipe?
This recipe is adapted from Sandy Szwarc's Real New Mexico Chile Cookbook.
How do you prepare the chiles before blending?
You must roast them until the skins are charred, then peel and chop them.
What consistency should the pesto be?
The mixture should be blended until it reaches a smooth consistency.
When do you add the cheese during the process?
The cheese is stirred in after the other ingredients are smooth, then blended for an additional 10-15 seconds.
How much fiber does this pesto provide?
Each serving contains 4g of fiber.
What tools are needed to make this pesto?
You will need a blender or a food processor to combine the ingredients.
Is salt included in the ingredient list?
Yes, salt is added to taste after the initial blending is complete.
What are some ways to use this pesto?
It is highly versatile and can be used as a spread, a dip, or added to pasta dishes.
What is the cuisine category of this dish?
This dish is categorized as Southwestern U.S. cuisine.
How many total ingredients are used?
There are 9 primary ingredients in this recipe.
Should the garlic be cooked before blending?
No, the garlic cloves should be peeled but are used raw in the blender.
Can I use store-bought roasted chiles?
While fresh roasting is recommended for the best flavor, you can use pre-roasted Anaheim chiles as long as they are peeled and chopped.
What speed should I use when blending?
The ingredients should be blended on medium speed.
Is there sugar in this recipe?
The nutrition facts list sugar as null, indicating no added sugars.
Does the recipe require toasting the pine nuts?
Toasting the pine nuts is optional but recommended if desired for deeper flavor.
How should the pesto be stored?
The pesto should be transferred to an airtight container and kept in the refrigerator.