Mexican-Style Pesto With Rice or Whole Grain Pasta

Name: Mexican-Style Pesto With Rice or Whole Grain Pasta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters arugula or other spicy greens, packed; 2 carrots, sliced on angle; 2 ribs celery, sliced on angle; 946 milliliters chicken stock; 3 Fresno chile peppers; 1 teaspoon cumin, 1/3 palmful; 2 fresh bay leaves; 237 milliliters fresh cilantro leaves or fresh flat-leaf parsley, packed; 2 cloves garlic, grated or finely chopped; 1 Juice of lime; 1 Peeled rind of lemon; 4 servings Grated Manchego cheese, for garnish; 2 sprigs A couple fresh marjoram or oregano, leaves picked; 59 milliliters About extra-virgin olive oil; 1 onion, quartered; 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or 3 small pieces rind perhaps saved-up; 59 milliliters pistachio nuts or sliced almonds; 454 grams rice flour, whole grain or whole wheat spaghetti; 4 servings Salt and freshly ground black pepper; 1 sprig Herb bundle of several each fresh thyme, parsley and rosemary, tied; 3 liters 12 cups water

Mexican-Style Pesto With Rice or Whole Grain Pastan is a gluten free recipe with 4 servings. This recipe covers 33% of your daily requirements of vitamins and minerals. This condiment has 725 calories, 17g of protein, and 23g of fat per serving. A mixture of bay leaves, rind from a hunk of parmigiano-reggiano cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Set aside or prepare the stock.

Ingredients you will need

Stock

Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black.

Ingredients you will need

Chili Pepper

Equipment you will use

Broiler

Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast nuts and add to the processor bowl.

Ingredients you will need

Peppers

Toast

Nuts

Equipment you will use

Food Processor

Bowl

Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt, and pepper, then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce.

Ingredients you will need

Extra Virgin Olive Oil

Pesto

Lime Juice

Cilantro

Marjoram

Garlic

Greens

Pepper

Cumin

Stock

Salt

Place in a container, cover, and store in the refrigerator for a make-ahead meal.

To serve, place the pesto in the bottom of a large serving bowl.

Ingredients you will need

Pesto

Equipment you will use

Bowl

Heat a large pot of water to a boil for pasta, salt the water and cook pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes, serve immediately with grated Manchego on top.

Ingredients you will need

Manchego Cheese

Pasta

Pesto

Water

Salt

Equipment you will use

Ladle

Bowl

Pot

Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

Ingredients you will need

Chicken Stock

Bay Leaves