MEXICAN-STYLE PESTO
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- 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.
¿PORQUE NO? MEXICAN PESTO
Make and share this ¿porque No? Mexican Pesto recipe from Food.com.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 3/4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: Pumpkin seeds are also known as "pepitas".
- Roast the cumin seeds and pumpkin seeds and set aside to cool. DO NOT burn.
- In mini-blender or food processor add all the ingredients and blend to a paste.
- Can also use a pestle and mortar or molcajete to blend the ingredients.
- Stir into cooked hot rice, noodles -- spread on bolillos -- .
Nutrition Facts : Calories 77.8, Fat 6.8, SaturatedFat 2.2, Cholesterol 8.7, Sodium 95.6, Carbohydrate 1.9, Fiber 0.4, Sugar 0.5, Protein 3
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