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Ingredients
- About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows
- 3 Fresno chile peppers
- 1/4 cup pistachio nuts or sliced almonds
- 1 cup fresh cilantro leaves or fresh flat-leaf parsley, packed
- 1 cup arugula or other spicy greens, packed
- A couple sprigs fresh marjoram or oregano, leaves picked
- 2 cloves garlic, grated or finely chopped
- 1 teaspoon cumin, 1/3 palmful
- Juice of 1 lime
- Salt and freshly ground black pepper
- About 1/4 cup extra-virgin olive oil
- 1 pound rice flour, whole grain or whole wheat spaghetti
- Grated Manchego cheese, for garnish
Description
Food Network Invites You To Try This Mexican-Style Pesto With Rice Or Whole Grain Pasta Recipe From Rachael Ray.
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