Green Chile Pesto

Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

Heat Scale
Submit Recipe


2 cloves garlic, peeled
4 oz. Parmesan cheese, about 1 cup grated
6 roasted Anaheim chiles, stemmed and seeded or 2 (4 oz.) cans mild green chiles, drained
1/2 to 3/4 cup pine nuts
1/2 cup parsley or 1/4 cup fresh cilantro leaves
2-3 Tbsp. safflower oil


Using a food processor fitted with a steel blade, start the motor and drop in the garlic and cheese through the feeding tube. Process until the cheese is finely grated. Remove the stems and seeds from the chiles and discard them. Add the chiles to the work bowl, along with the nuts, parsley or cilantro and oil. Process until the mixture is a smooth paste.

Recipe from