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½ Cup Pine Nuts
¼ Cup Walnuts
½ Cup Shredded Parmesan Cheese
4 Cloves Garlic – chopped & crushed
2 Anjou Chili Peppers – Dried
2 Cups Fresh Parsley
¾ Cup Olive Oil
1/8 Cup Verde Spice Mix
Black Pepper to taste
Soak chili peppers in hot water for thirty minutes, remove stems and seeds and chop.
Clean parsley and remove stems.
Slowly blend ingredients with ¼ cup oil, adding oil while blending to desired consistency.
This Pesto makes a delicious dip, a savory pasta dish, great spice for shrimp or fish, and a delightful addition to your favorite grilled sandwich.
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