Hatch Chile Pesto
3 cups roasted hatch chiles, cleaned & seeded
3 Tbs grated parmesan cheese
2 Tbs pine nuts
2 cloves garlic, minced
1 cup extra virgin olive oil
Roast chiles over very hot coals, turning occasionally until blackened on all sides. (Or blacken chiles under the broiler or in a hot cast-iron skillet). Place roasted chiles in plastic or brown paper bag and let sit for 5 minutes to loosen skin. Remove blackened skin, stem, core and seeds and set aside.
Process chiles, cheese, nuts and garlic in food processor. Pulse until finely chopped. With the machine running, add the olive oil in a slow, steady stream until mixture is combined and emulsified. Store in an airtight container, with a thin film of olive oil covering the surface of the pesto for up to a week.
3 Tbs grated parmesan cheese
2 Tbs pine nuts
2 cloves garlic, minced
1 cup extra virgin olive oil
Roast chiles over very hot coals, turning occasionally until blackened on all sides. (Or blacken chiles under the broiler or in a hot cast-iron skillet). Place roasted chiles in plastic or brown paper bag and let sit for 5 minutes to loosen skin. Remove blackened skin, stem, core and seeds and set aside.
Process chiles, cheese, nuts and garlic in food processor. Pulse until finely chopped. With the machine running, add the olive oil in a slow, steady stream until mixture is combined and emulsified. Store in an airtight container, with a thin film of olive oil covering the surface of the pesto for up to a week.
Comments