Chili Pesto DipFrom lifeofspice 7 years ago
- 2 1/2 oz dried red Anaheim (New Mexican) chilis-about 7 chilis (or half of a 5oz bag of "Chile de Ristra") shopping list
- 4 good sized garlic cloves, peeled and chopped shopping list
- 1 cup shelled walnuts shopping list
- 1 cup olive oil shopping list
- 1 cup freshly grated parmesan cheese shopping list
- flour tortillas shopping list
How to make it
- Crack each chili then soak them, in a bowl, under water for about 1 hour to soften. I put a plate on top of the chilis to keep them submerged.
- When soft, under running water, stem and seed them. It's OK of they fall apart. Dry a few minutes on paper towels.
- Combine the chilis, garlic and walnuts in the bowl of a food processor (or halve the recipe and use a blender) and chop. Leave the motor running and add the olive oil in a slow, steady stream. Shut the motor off and add the cheese. Process briefly to combine, then scrape out of the bowl and cover until ready to use. The oil can separate out, so either serve it right away or keep refrigerated and stir the oils back in before serving (or skim). Makes 2 cups.
- Serve as a dip with flour tortilla chips. Cut flour tortillas into chip size wedges. Toast in 450° oven for about 5 minutes or until lightly browned.
- Or add a little heavy cream and serve over pasta. Pasta with leftover chicken and chili pesto sauce is very good. Careful if re-heating, as it can separate easily. Never boil. Can be put cold onto hot pasta and will warm up just fine.
The Cooklifeofspice Boulder, CO
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