Recipe: Hot Pepper-Tomato Pesto (blender or food processor)

HOT PEPPER-TOMATO PESTO

6 to 8 Anaheim fresh chili peppers or other mild chili peppers (1 pound), roasted*
4 ounces shredded Asiago or Parmesan cheese (1 cup)
3/4 cup pine nuts or slivered almonds
2 cloves garlic, peeled and quartered
1/3 cup lightly packed fresh cilantro leaves
1/4 cup lightly packed fresh parsley leaves
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup snipped dried tomatoes
Grilled steak, chops, chicken or fish

Roast, peel and coarsely chop peppers. Set aside.

In a blender container or food processor bowl, combine cheese, nuts and garlic. Blend or process till finely chopped. Add chili peppers, cilantro, parsley and salt. With blender motor running, slowly add the oil. Blend or process till nearly smooth. Stir in tomatoes.

Cover and chill for up to 2 weeks or freeze in small portions.

Serve cold with grilled steaks, chops, chicken or fish, if you like.

*Note: To roast peppers, cut in half lengthwise; remove seeds and membranes. Place peppers cut side down on a foil-lined baking sheet. Bake in a 425 oven or in a covered hot grill about 20 minutes or till skins are blistered and brown. Wrap peppers in foil. Let stand 30 minutes to steam.

Makes 2 cups
Source: Midwest Living magazine, July/August 2000