Mexican-Style Pesto With Rice Or Whole Grain Pasta

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About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows

3 Fresno chile peppers

1/4 cup pistachio nuts or sliced almonds

1 cup fresh cilantro leaves or fresh flat-leaf parsley, packed

1 cup arugula or other spicy greens, packed

A couple sprigs fresh marjoram or oregano, leaves picked

2 cloves garlic, grated or finely chopped

1 teaspoon cumin, 1/3 palmful

Juice of 1 lime

Salt and freshly ground black pepper

About 1/4 cup extra-virgin olive oil

1 pound rice flour, whole grain or whole wheat spaghetti

Grated Manchego cheese, for garnish

Parmigiano and Herb-Fortified Stock

1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up

Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied

1 onion, quartered

2 ribs celery, sliced on angle

2 carrots, sliced on angle

Peeled rind of 1 lemon

2 fresh bay leaves

4 cups chicken stock

12 cups (3 quarts) water

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