STREAMING NOW: Eden Eats
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A cross between an enchilada sauce and mole, this pesto pairs well with grilled meats or vegetables. New Mexico chiles are sweet with a hint of spiciness, they can be found in the specialty-produce section of the supermarket & in gourmet-foods. Toast the nuts in a small dry skillet over medium-low heat stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. The recipe comes courtesy eatingwell.com.”
READY IN:
30mins
YIELD:
1 cup pesto
UNITS:
US

Ingredients Nutrition

Directions

  1. Coat a large nonstick skillet with cooking spray and place over medium heat; add onions and cook, stirring after about 2 minutes.
  2. Add garlic; cook, stirring constantly, for 20 seconds more; Add chiles; cook, stirring constantly for 30 seconds.
  3. Add water and immediately turn off the heat, when the water stops boiling, pour the chile mixture into a small bowl; Make sure all the pieces of chiles are submerged; cover and set aside to soften, for 20 minutes.
  4. Pour the chile mixture into a food processor or large blender; add the nuts, thyme, cumin and salt; Pulse a few times, then process until smooth, or until desired consistency, scraping down sides occasionally, Enjoy.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: