Green Chile-Cilantro Pesto

2 c. fresh cilantro; slightly packed
1 1/2 c. Parmesan cheese; grated
4 (4 oz) can medium-hot green chilies; chopped
1 jalapeño chile, seeded and chopped fine
1/4 c. pine nuts
2 garlic cloves; peeled
1/2 c. olive oil
Salt & pepper

1. Toast the pine nuts in a dry skillet over medium heat, shaking often, until lightly browned, about 3 minutes.
2. Puree cilantro, cheese, green chilies, jalapeño, pine nuts and garlic in a food processor until smooth, scraping down sides as necessary.
3. With processor running, add oil in steady stream until emulsified.
4. Season with salt & pepper and toss with cooked pasta.

Sauce makes enough for 1 pound of pasta.