Yields: 2 Servings Prep: 10 Mins
Whole green Ortega chiles add flavor and spark to this creamy pesto made with Parmesan cheese, fresh cilantro and toasted pine nuts. Stir it into hot pasta to serve with breadsticks, a green salad and iced tea. Or try it as a dip for fresh vegetables or a

Green Chile and Cilantro Pesto


  • 2 cups fresh cilantro
  • 1 cup shredded Parmesan cheese, (4 oz.)
  • 3/4 cups pine nuts, toasted
  • 1 can (4 oz.) ORTEGA Whole Green Chiles
  • 4 cloves large garlic, peeled
  • 1 tablespoon lime juice
  • 1/2 cup vegetable oil


PLACE cilantro, cheese, pine nuts, chiles, garlic, lime juice and salt in food processor; cover. Process until finely grated. Process, while slowly adding oil, for 1 minute or until almost smooth.

SERVE over pasta or as a dip for vegetables.

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