Hatch Green Chile Piñon Basil Pesto
(June 17, 2016)— Hatch Green Chile Piñon Basil Pesto — New Mexico, USA—If you’re like me and you like to put New Mexico’s chile on everything, then you’ll love this New Mexican take on an ordinary recipe. The options are endless when it comes to this pesto. Add to pasta, shrimp, burgers, pizza, you name it. Get creative! Enjoy!
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Coarse Sea Salt and fresh ground pepper
1/2 cup grated Pecorino cheese
1/2 cup roasted, peeled and seeded green chiles
Add the pinon, basil, green chile, and garlic into a food processor, and chop coarsely.
Add olive oil in steps and process ingredients until you have a smooth even texture. Use coarse sea salt and fresh ground pepper to season.
Move mixture into a large bowl and mix cheese into pesto thoroughly.
To freeze, don’t add cheese until thawed.