Mexican-Style Pesto With Rice or Whole Grain Pasta

Total Time:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows
  • 3 Fresno chile peppers
  • 1/4 cup pistachio nuts or sliced almonds
  • 1 cup fresh cilantro leaves or fresh flat-leaf parsley, packed
  • 1 cup arugula or other spicy greens, packed
  • A couple sprigs fresh marjoram or oregano, leaves picked
  • 2 cloves garlic, grated or finely chopped
  • 1 teaspoon cumin, 1/3 palmful
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • About 1/4 cup extra-virgin olive oil
  • 1 pound rice flour, whole grain or whole wheat spaghetti
  • Grated Manchego cheese, for garnish
  • Parmigiano and Herb-Fortified Stock
  • 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
  • Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
  • 1 onion, quartered
  • 2 ribs celery, sliced on angle
  • 2 carrots, sliced on angle
  • Peeled rind of 1 lemon
  • 2 fresh bay leaves
  • 4 cups chicken stock
  • 12 cups (3 quarts) water
Directions

Set aside or prepare the stock.

Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt, and pepper, then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.

To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for pasta, salt the water and cook pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes, serve immediately with grated Manchego on top.

For the stock:

Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

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    This recipe is featured in:

    Whole Grains