Green chile pesto
Instructions:
- 1 cup extra virgin olive oil
- 1/2 cup grated Romano cheese,
- 1/2 teaspoon freshly-ground black pepper
- 1/2 teaspoon salt
- 2 cups lightly packed clean, dry basil leaves and tender stems
- 3/4 cup grated Parmesan cheese
- 3/4 cup pine nuts
- 6 garlic cloves, peeled and chopped
- 6 large long green chili or 4 medium poblanos.
- Roast chiles, turning them often, until the peels are lightly and evenly 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 often, until they are lightly browned.
- Remove them from the skillet to cool to room temperature.
- In a food processor, combine pine nuts, basil, chopped chiles and garlic.
- Process, scraping down sides of the bowl once or twice, until smooth.
- Gradually add the olive oil through the feed tube.
- Transfer the mixture to a bowl and stir in the cheeses, salt and pepper.
- Enjoy Green chile pesto!