Mexican-Style Pesto
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
43
Spice
36
Sweetness
69
Sourness
36
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Pistachio Nuts1 cup
Cilantro Leaves (fresh)1 cup
Arugula2 cloves
Garlic (grated or finely chopped)1
Salt1 cup
Extra-Virgin Olive Oil2 ribs
Celery (sliced on angle)4 cups
Chicken Stock12 cups
Water (3 quarts)Directions:
1
Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black
2
Place the charred peppers in a small bowl and cover until cool enough to handle
3
Peel and seed the peppers and add them to a food processor
4
Meanwhile, lightly toast the nuts and add to the processor bowl
5
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
6
Place in a container, cover, and store in the refrigerator for a make-ahead meal
7
To serve, place the pesto in the bottom of a large serving bowl
8
Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente
9
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
10
Serve immediately with grated Manchego on top
11
; 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
12
Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer