The fresh taste of cilantro complements the spiciness of chile. You’ll find that this pesto is terrific in dishes such as the Chevre Wrap and on most any pasta. You can even add more olive oil and vinegar in equal parts for a delicious salad dressing.
Yield: 1 cup
¼ cup extra-virgin olive oil, preferably Spanish
1 cup loosely packed cilantro leaves
2 Tablespoons roasted piñon nuts
2 large cloves garlic
1 fresh jalapeno
1/3 cup grated Romano or Parmesan cheese
In a blender combine the oil, cilantro, piñon nuts, garlic, jalapeno, and cheese. Process until smooth.
See more of Jane's Southwest Recipes