New Mexican Fusion: Green Chile Pesto with NM Piñon | Red or Green? Cooking
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- Опубліковано 15 вер 2024
- 🌶️ Welcome to "Red or Green?" - your cozy corner for inventive New Mexican fusion flavors and delightful recipes! In today's episode, we're trying something new and exciting: Green Chile Pesto. 🌿🧀
This pesto is a blend of familiar tastes - basil, parmesan, garlic - but with a twist. We've added the zesty punch of New Mexico green chile and the satisfying sweetness of piñon nuts. It's a simple, yet flavorful fusion that can transform everyday dishes.
🔸 Ingredients:
2 cups fresh basil
½ cup pinon (pine nuts, shelled)
¾ - 1 cup good olive oil
2 cloves garlic
½ teaspoon salt
½ cup chopped green chile
¾ - 1 cup grated parmesan cheese
🔸 Instructions:
Rinse and dry 2 cups of fresh basil thoroughly. Then remove the leaves from the stems and add them to a blender or food processor. Now add ½ cup pinon, ¾ to 1 cup of olive oil, 2 cloves of garlic, ½ tsp of salt, and ½ cup of chopped green chile to the food processor. Blend until smooth, but not super creamy. Now add ¾ to 1 cup of parmesan and blend until just combined. If the pesto is too thick, add more olive oil.
Store in the refrigerator for up to a week. I like to add it to an ice tray and freeze individually. Once they are frozen you can put them in a ziploc bag and use just the portion you need when you need it. Enjoy!
In this episode, we're using this versatile Green Chile Pesto to create mini caprese sandwiches - a quick and tasty appetizer perfect for any occasion. But that's not all! This pesto can elevate your pizzas, pasta, and much more, making it a kitchen essential.
Whether you're planning a casual family dinner or a gathering with friends, this Green Chile Pesto adds a unique twist to your meals. Give it a try and discover the simplicity of a new flavor adventure.
If you're intrigued by this inventive fusion, show your support with a thumbs up, share your thoughts in the comments, and hit that subscribe button. Don't forget to ring the bell icon to stay in the loop on our latest flavorful experiments.
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Join us in the kitchen as we explore the charm of Green Chile Pesto - a subtle fusion that promises big flavors in no time. Let's make cooking a little more exciting, one simple recipe at a time! 🌱🔥
I grow lots of basil indoors with an LED light inside my grow tent…it’s a fun hobby and you can have a full herb garden year round.
@@stefan3225 yay! I am gonna try that, thank you!
Learned alot Sra...Will try this for sure...Love your Vids...
Please do! I would love to see how it turns out! Thank you for watching!
Sounds and looks delicious!! I'm gonna try this on a sandwich and possibly a burger as well!! Maybe a hot dog hmmm 🤔
I live the idea of putting it on a burger! I make a tortilla pizza with it and it is fantastic. Tag me on Instagram if you give it a try!
Looks really good!
It is so good! I don’t know that I will ever eat regular pesto again!
I shared your recipe on FaceBook. My family went into picking pinon mode when they were in season as long as I can remember.. I LOVE PINON. By the way, I am 64 yrs young.
I love it too! It works beautifully in this recipe. I hope you give it a try!
😋😋😋
Definitely!
It's difficult to bring basil inside for the winter unless you have a greenhouse.
It might be best to process it into pesto and freeze it, or dry the basil. It's not great, but it's ok!
Thank you so much for the suggestions!
Could these be toasted?
Yes, definitely. I have done both 😊