INGREDIENTS
1 lb
roasted Hatch Green Chiles (4 to 6 chiles)
1/3 cup
pistachios
4
garlic cloves, roughly chopped
1/3 cup
packed fresh cilantro
1/2 cup
Queso Fresco (can substitute Feta)
1 tbsp
fresh squeezed lemon juice
1/2 cup
olive oil (can add more if pesto seems to thick)
Kosher salt
Fresh cracked black pepper