Recipe courtesy of Rachael Ray
Episode: One for All
Print
Mexican-Style Pesto With Rice or Whole Grain Pasta
Total:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows
  • 3 Fresno chile peppers
  • 1/4 cup pistachio nuts or sliced almonds
  • 1 cup fresh cilantro leaves or fresh flat-leaf parsley, packed
  • 1 cup arugula or other spicy greens, packed
  • A couple sprigs fresh marjoram or oregano, leaves picked
  • 2 cloves garlic, grated or finely chopped
  • 1 teaspoon cumin, 1/3 palmful
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • About 1/4 cup extra-virgin olive oil
  • 1 pound rice flour, whole grain or whole wheat spaghetti
  • Grated Manchego cheese, for garnish
Parmigiano and Herb-Fortified Stock
  • 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
  • Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
  • 1 onion, quartered
  • 2 ribs celery, sliced on angle
  • 2 carrots, sliced on angle
  • Peeled rind of 1 lemon
  • 2 fresh bay leaves
  • 4 cups chicken stock
  • 12 cups (3 quarts) water

Directions

Set aside or prepare the stock.

Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt, and pepper, then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.

To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for pasta, salt the water and cook pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes, serve immediately with grated Manchego on top.

Parmigiano and Herb-Fortified Stock

Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Mexican-Style Pesto

Recipe courtesy of Rachael Ray

Spinach and Artichoke Baked Whole Grain Pasta

Recipe courtesy of Rachael Ray

Whole Grain Gingersnaps

Recipe courtesy of Cooking Channel

Pesto Pasta

Recipe courtesy of Kelsey Nixon

Pecan Whole-Grain Waffles

Recipe courtesy of Justine Simmons

On TV

Eat St.

9am | 8c

Eat St.

9:30am | 8:30c

Eat St.

10am | 9c

Eat St.

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here