Mexican-Style Pesto With Rice or Whole Grain Pasta

Name: Mexican-Style Pesto With Rice or Whole Grain Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cups (3 quarts) water

Servings: persons

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
½ cups (3 quarts) water

1
Set aside or prepare the stock.
2
Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black.
3
Place the charred peppers in a small bowl and cover until cool enough to handle.
4
Peel and seed the peppers and add them to a food processor.
5
Meanwhile, lightly toast nuts and add to the processor bowl.
6
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.
7
Place in a container, cover, and store in the refrigerator for a make-ahead meal.
8
To serve, place the pesto in the bottom of a large serving bowl.
9
Heat a large pot of water to a boil for pasta, salt the water and cook pasta to al dente.
10
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.
11
For the stock:
12
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.
13
Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

1043

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 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, and more.

Yes, Mexican-Style Pesto With Rice or Whole Grain Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!