You can use any mild fresh green chile for this recipe. We love it with poblanos and Anaheims.

  • Yields: 2 to 2 1/2 cups

Ingredients (6)

  • 1 1/2 cups roasted green chile, peeled and seeded
  • 1/2 cup toasted piñon nuts (or substitute pine nuts)
  • 6 cloves roasted garlic
  • 1/4 cup grated parmesan cheese
  • 1/4 cup olive oil
  • Salt and pepper to taste


  1. Combine chile, piñon nuts, garlic and cheese in the work bowl of a food processor and pulse to combine.
  2. With motor running, drizzle in oil. Adjust seasoning with salt and pepper.