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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.

Food Network