Set aside or prepare the stock.
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
the peppers and add them to a food processor
. Meanwhile, lightly toast nuts
and add to the processor bowl. Add the cilantro
, spicy greens
, garlic, cumin, lime
juice, a splash of stock, salt, and pepper, then pour in about 1/4 cup extra-virgin olive oil
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
and add the hot pasta to the serving bowl and toss 1 to 2 minutes, serve immediately with grated Manchego on top.
For the stock: