Nutrition Facts

Serving Size 30 g

(Approx. 13 Servings)

Amount Per Serving

Calories	80	Calories From Fat	70

% Daily Value*

Total Fat 8 g	12%

Saturated Fat 1 g	5%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 35 mg	1%

Total Carbohydrate 2 g	1%

Dietary Fiber 1 g	4%

Sugars 0 g

Protein	2 g

Vitamin A 10%	•	Iron 4%

Vitamin C 20%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Hatch Pepper Pesto

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

40 minutes

Serves

13 People

Ingredients

Recipe makes 13 Servings

4 Hatch peppers

1 cup(s) flat leaf parsley

1 cup(s) cilantro

3 garlic cloves

1/2 cup(s) pepitas, roasted & salted

.3330 cup(s) Cotija cheese

2 Tbsp limes, juiced

1/3 cup(s) olive oil

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Instructions

Heat grill to high.

Set peppers directly on grill rack, turning occasionally, until all sides are charred. Place in a bowl and cover 5 to 8 minutes or until cool enough to handle.

Using a knife, carefully scrape away charred skin and discard.

Combine roasted peppers with remaining ingredients in a blender and process until smooth.

Serve over roasted/grilled meats, pastas or on pizza.

Chef's Note: Add to mayonnaise or cream cheese for a zesty sandwich spread. Store fresh pesto in an airtight container in the refrigerator or portion into individual containers and freeze for later use.