Mexican-Style Pesto

TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 15 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Juice of 1 lime
  • About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows
  • Salt and freshly ground black pepper
  • About 1/4 cup extra-virgin olive oil
  • 1 pound rice flour pasta, 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 of saved-up rind
  • Herb bundle of several sprigs each of fresh thyme, parsley and rosemary, tied
  • 1 onion, quartered
  • 2 ribs celery, sliced on angle
  • 2 carrots, sliced on angle
recipe tools

Directions

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 the nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt and pepper, and 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 the pasta, salt the water, and cook the 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.
To make 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. Yield: 1 gallon (16 cups)
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.