*** Green Chile Pesto

• 3 large, long green chiles, or 2 medium poblano chiles, roasted, peeled, and seeded
• 1/3 cup pine nuts (or substitute sunflower seeds)
• 1 cups lightly packed fresh basil, leaves and stems
• 3 garlic cloves, peeled and chopped (at least 1/2 Tbsp)
• 1/2 cup extra-virgin olive oil
• 1/3 cup Parmesan cheese, grated
• 1/4 cup Romano cheese, grated
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 batch fresh pasta, or 1 lb dried (fettuccine)

(Roast, peel, seed) Chop the chiles and set aside.

In a skillet over medium heat, toast the pine nuts or sunflower seeds, then let them cool to room temperature.

In a food processor, combine chiles, pine nuts, basil, and garlic. Process, scraping sides of bowl as necessary, until smooth.

Drizzle in olive oil.

Then mix in the cheese, salt, and pepper. Can be refrigerated up to 3 days.

Makes 6 servings at 15 WW PointsPlus each.