Green Chile Pesto

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  • 1 pound roasted green chile peppers
  • 1/2 cup roasted almonds
  • 4 garlic cloves
  • 1/2 cup fresh cilantro
  • 1/2 cup queso fresco
  • 2 tablespoons lime juice
  • 3/4 cup olive oil
  • Salt and freshly ground black pepper


Combine all ingredients except olive oil in the work bowl of a food processor. Pulse until combined.
With the food processor running, slowly drizzle in the olive oil until pesto comes together.
Season to taste with salt and pepper.  


Serve over grilled or roasted seafood or vegetables, toss in pasta salad, or wrap with eggs for a breakfast burrito.

Recipe from Ballard Market - Culinary Resource Center
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