Southwestern Pesto
Recipe from Better Homes and Gardens

This make-ahead pesto accents grilled fish and poultry. If Mexican grating cheese is not available, substitute fresh Parmesan cheese.


Southwestern Pesto

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Servings: Makes 1-1/3 cups
Total Time: 15 mins
Related Categories: Pesto Sauce, Pesto Sauce
 
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Ingredients
  • 2  ounces
    Mexican grating cheese such as Asadero or Cotija (at room temperature), cut up
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  • 2  cloves
    garlic, peeled
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  • 1 
    jalapeno pepper, seeded and cut into quarters
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  • 2,  4-ounce cans
    diced green chili peppers, drained
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  • 1/4  cup
    pine nuts or slivered almonds
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  • 1/4  cup
    lightly packed fresh parsley sprigs
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  • 1/4  cup
    lightly packed fresh cilantro leaves
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  • 2  tablespoons
    olive oil
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Directions
1.
Place cheese, garlic, and jalapeno pepper in a blender container or food processor bowl. Cover; blend or process until finely grated. Add chili peppers, nuts, parsley, and cilantro. With machine running, gradually add oil. Blend until nearly smooth.
2.
Serve with grilled fish or poultry. Chill any remaining pesto up to 3 days or freeze for up to 1 month. Makes 1-1/3 cups (ten, 2-tablespoon servings).
Nutrition information
Calories 32, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 57 mg, Carbohydrate 1 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Homemade Pesto
Homemade Pesto

Keep this pesto on hand in the freezer so it's always ready when you need it.

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