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Green Chile Pesto Spread

Updated on July 1, 2016

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Green Chile Pesto Spread

I moved away from New Mexico several years ago, but the flavors didn't get left behind. Especially using Green Chile cheese dip all over the place. I have tried all sorts of homemade versions, however as an independent person who eats a light diet, it always went bad before I could finish it Instead I have developed this amazing spread which has all the green chile goodness without the shelf life problems of a dairy version. Plus since it is truly a green chile 'pesto', it is chock full of pumpkin seeds which are a good source of healthy oils and protein.

You can add all sorts of other spices or herbs or even leafy vegetables, like spinach or kale. I usually add chia seeds and flax seeds, just to get a little more nutrition blended in.

Green Chiles, Seeds and Spices!

A few of the healthy ingredients for this green chile pesto!
A few of the healthy ingredients for this green chile pesto! | Source

Preparation Time

Prep time: 10 min
Ready in: 10 min
Yields: Approximately 1 cup

Ingredients

  • 4 oz can Green Chiles (like Hatch), A similar amount of fresh roasted Green Chile would be amazing!
  • 1/2 cup Roasted Unsalted Pumpkin Seeds, The pepitas, which are the roasted and hulled greenish seeds
  • 1/4 cup Roasted Unsalted Sunflower Seeds
  • 3-5 tablespoons Sunflower Oil, Any smooth flowing neutral oil should work. Amount of oil will alter thickness.
  • 1-2 cloves Garlic, To taste
  • 1/4 teaspoon Cumin
  • Hearty pinch Cinammon
  • Hearty pinch Salt, To taste. I use a smoked salt.
  • Optional Ground Flax Seed, or Chia, or Hemp seed, Pack in the nutritional value!
  • Optional Small handful of a Green leafy vegetable: such as spinach or kale, This makes it much greener in color, however the extra water can add to separation.
  • 1/4 teaspoon Mustard

Blend It!

  1. Place half the oil and all other ingredients in a blender or food processor. I use a 'bullet' style personal blender, however other tools will work.
  2. Pulse blend a few times and then blend, adding oil as desired, until it is a smooth paste.
  3. Cover and Refridgerate! It is quite tasty right away, however a few hours of meddling in the fridge only makes it better.

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    • Kyriaki Chatzi profile image

      Kyriaki Chatzi 13 months ago

      Honestly, I've never tried it myself... But, I am truly intrigued in giving it a shot!