Recipe courtesy of Rachael Ray
Print
Total:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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 ground cumin, 1/3 palmful
  • 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
  • Peeled rind of 1 lemon
  • 2 fresh bay leaves
  • 4 cups chicken stock
  • 12 cups (3 quarts) water

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.;

Parmigiano and Herb-Fortified Stock:

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. 

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Mexican-Style Pesto With Rice or Whole Grain Pasta

Recipe courtesy of Rachael Ray

Pesto Amalfitana

Recipe courtesy of David Rocco

Pesto Genovese

Recipe courtesy of David Rocco

Fresh Pesto

Recipe courtesy of Debi Mazar and Gabriele Corcos

Basil Pesto Bread

Recipe courtesy of Tyler Florence

Pasta with Unpestoed Pesto

Recipe courtesy of Nigella Lawson

Mushroom Pesto Crostini

Recipe courtesy of Giada De Laurentiis

Chorizo Bites with Arugula Pesto

Recipe courtesy of Chuck Hughes

Fennel and Orange Salad with Walnut Pesto

Recipe courtesy of Alex Guarnaschelli

On TV

So Much Pretty Food Here