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Santa Fe School of Cooking

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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
Nutritional Information
  • Calories281
  • Fat25.57g
  • Saturated fat4.6g
  • Trans fat
  • Carbs10.42g
  • Fiber2.78g
  • Sugar2.97g
  • Protein5.88g
  • Cholesterol4.8mg
  • Sodium228.29mg
  • Nutritional Analysis per serving (4 servings) Powered by

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


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