Green Chile Cilantro Pesto
Elevate your meals with the fresh, bold flavors of Green Chile Cilantro Pesto, a zesty twist on the classic sauce that brings the Southwest straight to your table. This vibrant recipe combines the smoky heat of roasted green chiles, the herbaceous brightness of fresh cilantro, and the nutty richness of toasted pine nuts or sunflower seeds. Balanced with grated Parmesan, garlic, and a splash of tangy lime juice, this pesto is blended to creamy perfection with extra-virgin olive oil. Ready in just 10 minutes, it’s a versatile condiment that pairs beautifully with pasta, grilled meats, tacos, or as a flavorful dip. Whether you're looking for a unique topping or a meal prep essential that freezes well, this green chile pesto is a must-try for adventurous food lovers craving bold, Southwestern-inspired flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Fresh cilantro leaves (packed)
- 2 medium Roasted green chiles (Hatch or Anaheim, peeled and seeded)
- 2 large Garlic cloves
- 0.25 cups Toasted pine nuts or sunflower seeds
- 0.5 cups Freshly grated Parmesan cheese
- 2 tablespoons Fresh lime juice
- 0.5 cups Extra-virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 2 tablespoons Water (if needed to thin the pesto)
Instructions
Start by washing and thoroughly drying the cilantro. Remove any thick stems and measure out 2 packed cups of leaves.
Prepare the green chiles by roasting them over an open flame, on a grill, or under a broiler until the skin is charred and blistered. Place the roasted chiles in a covered bowl to steam for 5 minutes, then peel off the charred skin, remove seeds, and set aside.
In a food processor or high-speed blender, combine the cilantro, roasted green chiles, garlic cloves, and toasted pine nuts (or sunflower seeds). Pulse until the mixture is roughly chopped.
Add the grated Parmesan cheese, lime juice, salt, and pepper to the food processor. Pulse again until the ingredients are evenly combined, scraping down the sides as needed.
With the food processor running, slowly drizzle in the olive oil through the feed tube. Continue blending until the pesto reaches your desired consistency. Add 1-2 tablespoons of water if needed to thin the mixture.
Taste the pesto and adjust seasoning if necessary by adding more salt, pepper, or lime juice.
Transfer the pesto to a jar or airtight container for storage. It can be used immediately or stored in the refrigerator for up to 1 week. For longer storage, freeze the pesto in an ice cube tray and transfer the cubes to a sealed freezer bag.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 3015 mg | 131% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1366 mg | 105% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
