Recipe

Chipotle Cilantro Pesto Recipe

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Ingredients

Directions

Step #1 In a food processor/blender, oregano, cilantro, pumpkin seeds, parsley, mix the spinach, cheese, garlic & chile.
Step #2 Pulse to mix.
Step #3 With the motor running, add the oil & lime juice & process for 15 to 20 mins until well mixed.
Step #4 Scrape into a container, cover, & put in the fridge until ready to use.
Step #5 The pesto keeps for 3 to 4 days in the refrigerator.
Step #6 Makes 2 c.
Step #7 IDEA: Substitute chicken broth for oil & use the same day.
Step #8 Shake well before using.
Step #9 NOTES : Adjust the "fire" of the adobo (hotter than the chile) to your taste & experience.
Step #10 For more flavor, rosemary, roasted eggplant, sun-dried tomatoes, roasted red bell peppers, add tarragon, whatever! Use as a condiment.
Step #11 Dab & swirl into thick soups.
Step #12 Toss onto hot pasta, especially good on polenta-pasta-twists.
Step #13 Add to salsa.
Step #14 The cilantro pesto could be made, I think, with less or no oil - sub broth.
Enjoy the Chipotle Cilantro Pesto recipe