A relatively chunky pesto made with roasted green chile, pinon, cilantro and more. Great with beans, pasta, rice, eggs and sandwiches - just to name a few.
*See Kitchen Notes for more information
and substitutions.
Toasting the pinon - Heat a small heavy skillet over medium-low heat. Add pinon nuts. Slowly toast, stirring occasionally until lightly toasted. (Pinons do tend to stick to the pan more than other nuts so flipping them for an even toasting doesn’t always work. You'll need to use a heat proof spatula of some type.)
Transfer all finely minced ingredients to a bowl. Stir well to combine.
Taste. Add a little more salt or lime juice if needed.
Transfer to a jar, seal, and refrigerate overnight for the best flavor. Stir again before using.
Remove from the refrigerator for about 30 minutes before using. Stir immediately before serving.
Pesto will keep in the refrigerator for 5-7 days. It also freezes quite well.
Roasted Green Chile - If you don't have fresh roasted chile, you can use frozen or canned. You could also substitute green chile with roasted poblano or a mix of roasted chiles. For a seriously spicy pesto, add a roasted jalapeno.
Level of heat - Green chile comes in mild, medium, hot and very hot. How much heat each carries is relatively to what you think is mild vs hot - IMO. For this pesto we prefer a medium heat. It's just spicy enough without overpowering the flavor of the dish in which it is used.
Pinon nuts - Good substitutes for pinon nuts are toasted pistachios and pumpkin seeds.
Olive Oil - Use only a very mild tasting olive oil. Too strong of an olive would not be complementary to the flavor of the green chile. You could also substitute olive oil with avocado oil.
A few suggested uses
Recipe author: MJ of MJ's Kitchen