Red Chile Pesto Recipes

Steps:

• Puree all the ingredients except the olive oil in a food processor.
• Slowly add the olive oil while the processor is still running.

Steps:

• Heat grill to high.
• Place a large kettle on the grill, add wine and bring to a boil. Add the steamers, cover and steam until opened, discarding any that do not open. Remove steamers to a large bowl with a slotted spoon.
• Bring liquid back to a boil and reduce by half. Whisk in the red chile pesto and honey. Season with salt and pepper and stir in the cilantro. Pour the mixture over the steamers and serve immediately.
• Place chiles in a bowl and cover with boiling water; let sit until soft, at least 30 minutes.
• Remove the chiles from the liquid, reserving the liquid, and coarsely chop. Place the chiles in the bowl of a food processor along with 1/4 cup of the soaking liquid, honey, cilantro, garlic and pine nuts and process until smooth. With the motor running, slowly add the oil until emulsified; season with salt and pepper.

Steps:

• In a food processor or blender, blend the tomatoes, basil and garlic.
• Add the grated cheese, nuts and 1/4 cup olive oil; blend well.
• Add the remaining 1/4 cup olive oil, salt and pepper; blend well.
• Store in the fridge, or separate evenly in icecube containers and freeze.
• Use in pasta dishes.