Carolina Kitchen: Bruce's Mexican Pesto

Bruce's Mexican Pesto by Bruce's Fabulous Foods, Chef Bruce Brown

by Bruce's Fabulous Foods, Chef Bruce Brown


  • 1-1 1/2 Cups cilantro leaves, fresh (you may use the stems in this recipe, too)
  • 1 Cup spinach leaves, fresh (substitute arugula optional)
  • 2 oz. garlic cloves
  • 1/2 Cup Poblano peppers, seeded and diced
  • 1/2 Cup pistachio nuts (walnuts or pecans can substitute)
  • 1 tsp kosher salt
  • 1/2 Cup parmesan cheese
  • 1/2 to 1 Cup extra virgin olive oil
  • 1T hot sauce


  1. Place garlic cloves, cilantro, spinach, peppers and pistachio nuts in the food processor bowl and pulse 10 times to begin
  2. Add salt and parmesan cheese to bowl and start to process, slowly drizzling in 1/2C olive oil and hot sauce.
  3. Continue to process until desired consistency.
  4. More olive oil may be added to obtain a smoother consistency.

NOTES: Pesto is best used in small doses, usually spread thinly on a piece of crusty Italian bread and topped with roma tomato slices and a bit of cheese, then broiled for a great bruschetta.

This recipe usually results in 1-1 1/2 C of pesto. Pesto may be frozen for future use.