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Yield: 48 Ready in 1 hours
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Chipotle-Cilantro Pesto Preparation
MMMMM-------------------------ADDITIONS------------------------------ 4 ts Olive oil 1 tb Fresh lime juice 1) In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend. 2) With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended. Scrape into a container, cover, and refrigerate until ready to use. The pesto keeps for 3 to 4 days in the refrigerator. Makes 2 cups. NUTRITION estimated by publisher: per teaspoon 28 cals; 1g fat (42%) ~--[sources]--- BOOK: The Rancho La Puerta Cookbook, by Bill Wavrin (chef), 1998 Golden Door Rancho La Puerta - Located 35 miles southeast of San Diego see http://rancholapuerta.com/ for information, cookbook and reservations >email@example.com 3/99 IDEA: Substitute chicken broth for oil and use the same day. Shake well before using. NOTES : Pesto that includes the adobo sauce canned with the chipotles. Adjust the "fire" of the adobo (hotter than the chile) to your taste and experience. For more flavor, add tarragon, rosemary, sun-dried tomatoes, roasted red bell peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into thick soups such as Potato-Corn Soup. Toss onto hot pasta, especially good on polenta-pasta-twists. Add to salsa. Recipe by: Rancho La Puerta, Baja California, Mexico Posted to EAT-LF Digest by PatHanneman
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