New Mexico Green Chile Pesto
Add the ingredients in the order directed for efficient use of the food processor. Makes about 3/4 cup of pesto. I freeze extra fresh pesto in small containers so I have it when I want it. To use, I thaw the pesto, but only enough to scrape what I need out of the container. Some cooks freeze their pesto in ice cube trays and pop the green cubes into resealable bags to use as needed.
- 1 clove garlic
- 1 1/2 ounces Parmesan cheese , broken in pieces or already grated (don’t even think of using that sawdust in the green can)
- 1 cup fresh basil, stemmed and tightly packed
- 1/4 cup walnuts (or pine nuts to be extravagant)
- 1/4 teaspoon fine sea salt
- 1 tablespoon New Mexico green chile powder
- 1/3 cup extra virgin olive oil
With the motor of the food processor running, mince the garlic by dropping it through the feed tube. Process until it is very fine. Add the cheese, basil, walnuts, salt and green chile powder. Process for about 10 seconds, stopping to move things around if they get hung up.
With the machine running, pour oil through the feed tube in a thin stream, processing until everything is well blended. Taste. The pesto should be hot and spicy, but if you wish, add more green chile powder: season to your liking.