Chipotle Cilantro Pesto Recipes

CHIPOTLE CILANTRO PESTO

Steps:

• In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
• 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.
• IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
• NOTES : 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. Toss onto hot pasta, especially good on polenta-pasta-twists. Add to salsa. The cilantro pesto could be made, I think, with less or no oil - sub broth.

JENS REALLY TASTY CHIPOTLE PESTO

Steps:

• In a food processor combine oil and garlic pulse until garlic is minced.
• let sit for at least 15 minutes allowing the oil to take on the flavor of the garlic.
• next add all the ingredients except the parmesan cheese.
• pulse until you haved a smooth consistency.
• remove to an air tight container and stir in the cheese.
• refrigerate overnight.
• this is really good over angel hair pasta but you may find a way to use it that you like.