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Green Chile Pepper Pesto
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    Green Chile Pepper Pesto

    An unusual new dip for chips that keeps 'em coming back for more.

  • 6 anaheim chile peppers, roasted, peeled, and seeded
  • 1 jalapeno chile, stemmed and seeded
  • 2 cloves garlic, halved
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped cilantro leaves
  • 1/2 cup toasted pine nuts or almonds
  • 1 cup freshly grated Parmesan or Asiago cheese
  • 1 1/2 teaspoons fresh lemon juice
  • 2 to 3 tablespoons olive oil
  • salt and pepper to taste
  • Combine all the ingredients in a food processor or blender, adding enough olive oil to make a thick smooth paste. Add salt and pepper to taste. Serve with tortilla chips or raw vegetables.
    Serves 6 to 8.

    From: More Recipes from a Kitchen Garden , by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.
    Posted By:
    Post Date: 2/5/98

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