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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

• Parmigiano and Herb-Fortified Stock
• 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
• Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
• 1 onion, quartered
• 2 ribs celery, sliced on angle

• 2 carrots, sliced on angle
• Peeled rind of 1 lemon
• 2 fresh bay leaves
• 4 cups chicken stock
• 12 cups (3 quarts) water

Description

Cooking Channel Serves Up This Mexican-Style Pesto With Rice Or Whole Grain Pasta Recipe Recipe From Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel