10675 Tue Aug 15 12:05:00 -0700 2006 Fri Sep 15 12:12:22 -0700 2006 Licensed http://www.chow.com/recipes/10675 Fri, 15 Sep 2006 19:12:22 GMT The Italian classic gets a southwestern twist The Italian classic gets a southwestern twist. This southwestern twist on the Italian classic is great alone, but we like it in the Lasagne with Ricotta Filling, Chipotle-Tomato Sauce, and Poblano Pesto.

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Preheat the oven to 400°F.

Soak the tomatillos for 10 minutes in hot water. Remove the outer papery husk and pat the tomatillos dry with paper towels. Toss them with 2 tablespoons olive oil, and sprinkle with salt and pepper. Place on a baking sheet and roast in the oven for 20 minutes, or until soft and lightly browned. Cool.

Place the garlic in a small skillet with 2 tablespoons olive oil over medium heat. Sauté until cloves are lightly browned and set aside.

Place the garlic and piñon nuts in the work bowl of a food processor and finely chop. Add the tomatillos and their juice, the poblano chiles, and the remaining olive oil, and purée until smooth. Season with salt and lime juice to taste. Make sure the purée is thin enough to drizzle, adding 1 or 2 tablespoons water if it seems too thick. Pour the mixture into a container, cover with plastic wrap pressed onto the surface of the pesto, and set aside.

]]> http://www.chow.com Susan Curtis and Nicole Curtis Ammerman 67 Condiment/Sauce 108 1/2 pound tomatillos

]]> 8 tablespoons olive oil, divided

]]> 301 Kosher salt and freshly ground pepper to taste

]]> 74 6 cloves garlic, peeled

]]> 2 tablespoons New Mexico piñon, or other pine nuts

]]> 58 4 poblano chiles, roasted, peeled, seeded, with stems removed

]]> 301 Salt to taste

]]> 44 Fresh lime juice or juice from pickled jalapeños to taste

]]> 836 adventurous 390 spicy 1566 southwestern 776 fun 384 easy 1042 third date 1603 potluck. party