Dish: green chile pesto
Green Chile Pesto
6 large long green chiles or 4 medium poblanos
3/4 cup pine nuts
2 cups gently packed clean, dry basil
leaves and tender stems pepper
1 cup extra virgin olive oil
6 garlic cloves, peeled and sliced
3/4 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Roast chiles, turning them typically, until the peels are lightly and uniformly charred. Steam the chiles in a closed paper bag until cool. Rub off the charred peels, remove the stems and seeds, and coarsely chop the chiles.
In a skillet over medium heat, toast the pine nuts, stirring frequently, till they are gently browned. Eliminate them from the frying pan to cool to space temperature.
In a food processor, integrate pine nuts, basil, sliced chiles and garlic. Process, scraping down sides of the bowl one or two times, up until smooth. Slowly include the olive oil through the feed tube. Transfer the mix to a bowl and stir in the cheeses, salt and pepper.
Firmly cool and cover the pesto for up to three days. It can also be frozen for as much as 3 months, however include the cheese only after it is thawed.
Roast chiles, turning them often, until the peels are gently and uniformly charred. Steam the chiles in a closed paper bag up until cool. In a food processor, integrate pine nuts, basil, sliced chiles and garlic. Slowly add the olive oil through the feed tube.
