If you prefer a milder sauce, use only one chipotle chili in this recipe; if you like your food super spicy, use two. Makes about 1-1/3 cups Remove stems and seeds from ancho chilies. Place chilies in large bowl. Cover with boiling water. Let stand until soft, about 30 minutes. Drain, reserving 1 tablespoon soaking liquid. Roast bell pepper over gas flame or in broiler until blackened on all sides. Seal in paper bag and let stand 15 minutes. Peel, stem and seed pepper. In processor, blend ancho chilies, 1 tablespoon soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost smooth. With machine running, gradually add 1/4 cup olive oil; process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season with salt. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.) Barbara Karoff, in "Bon Appetit" August, 1994 Posted by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Recipe (380g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 287 (68%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||42 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 0mg||0 %|
|Sodium 17.6mg||1 %|
|Potassium 1052mg||28 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 24.2g|
|Protein 10.5g||15 %|
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Calories per serving: 421
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