Green Chile Pesto
Recipe GLPR2d9e682c8f15f5
A vibrant, herbaceous pesto made with roasted Hatch green chiles, fresh cilantro, and pistachios, finished with creamy Queso Fresco. This versatile sauce works beautifully as a dip, spread, or finishing sauce for grilled meats and vegetables. Bold, fresh, and distinctly Southwestern in character.
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Ingredients
1 pound roasted Hatch green chiles (4 to 6 chiles)
1/3 cup packed fresh cilantro
4 garlic cloves, roughly chopped
1/3 cup shelled pistachios
1 tablespoon fresh squeezed lemon juice
1/2 cup Queso Fresco, crumbled
1/2 cup olive oil, plus more as needed
Kosher salt to taste
Fresh cracked black pepper to taste
Directions
Add the roasted green chiles, cilantro, garlic, pistachios, Queso Fresco, and lemon juice to a food processor.
Pulse the mixture 4–5 times until the ingredients are coarsely combined and no large pieces remain.
With the food processor running, slowly pour the olive oil in a thin stream until the pesto reaches your desired consistency. Add more oil a tablespoon at a time if the mixture seems too thick.
Taste and adjust the seasoning with kosher salt and fresh cracked black pepper as needed.
Transfer to a serving bowl and serve immediately as a dip, spread, or sauce. The pesto can be stored in an airtight container in the refrigerator for up to 5 days.
