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Ingredientes
- 1/4 c. Garlic (about 1 head)
- 1 c. Parmesan cheese
- 1 1/2 c. Pine nuts
- 1 c. Fresh cilantro
- 6 x Jalapenos, roasted, seeded and diced
- 1 c. Vegetable oil
- 1 tsp Salt
Direcciones
- A while back there was some discussion about making pestos w/ chiles. Last week this recipe appeared in the Wash Post, so I thought I'd share it. I haven't made it, and I would probably use half the oil (one c. sounds like ALOT), and make it extra virgin olive oil. Hope someone can enjoy it.
- Place garlic, Parmesan and pine nuts in food processor and puree. Add in cilantro and jalpenos and puree till smooth. With motor running, slowly add in the oil. Add in salt, scrape down and process again briefly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 8 servings | |
| Calories 435 | |
| Calories from Fat 385 | 89% |
| Total Fat 44.24g | 55% |
| Saturated Fat 5.15g | 21% |
| Trans Fat 0.7g | |
| Cholesterol 11mg | 4% |
| Sodium 484mg | 20% |
| Potassium 176mg | 5% |
| Total Carbs 4.91g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.2g | 1% |
| Protein 7.88g | 13% |
