6 large cloves of garlic, peeled
1 cup extra virgin olive oil
1/4 cup pine nuts, lightly toasted *
2 cups (packed) fresh basil leaves (variety of your choice - sweet, cinnamon, opal,
1 cup fresh Romano (Pecorino, Parmesan) cheese, grated
1 cup chopped frozen green chile (mild or hot; thawed and drained)
Combine all ingredients in food processor or blender and blend thoroughly. Taste and
add salt if necessary - if you use Parmesan cheese the flavor will be saltier. Pour into
ice cube trays, cover with plastic wrap and freeze for at least 24 hours. Pop out cubes
and store in plastic freezer bags.
Green Chile Pesto Sauce with Pasta: Thaw out cubes by letting them sit in a dish at
room temperature for a couple of hours or by microwaving 10-20 seconds at a time until
warm, not hot (use about 6-8 cubes for every two people being served). You may want to add
more olive oil at this point. Mix pesto with hot, cooked pasta, top with toasted pine nuts
and serve with a green salad, a loaf of fresh bread, and white wine.
Use Green Chile Pesto Sauce as a topping for
../Breads/Focaccia.htm bread, or make Green Chile Pesto Pizza (top pizza crust with
pesto sauce, cheese, and bake).
* Toast pine nuts by sautéing briefly (1-2 minutes) in dry non-stick frying pan
until golden in color.