• 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Dried ancho chiles or pasilla chile

  2. 1 Red bell pepper (large)

  3. 2 Canned chipotle chiles - - (in adobo sauce)

  4. 1/3 cup 78ml Pine nuts

  5. 2 tablespoons 30ml Fresh lemon juice

  6. 2 Garlic cloves

  7. 1/4 cup 59ml Olive oil - (or more)

Instructions Jump to Ingredients ↑

  1. If you prefer a milder sauce, use only one chipotle chile in this recipe, if you like your food super spicy, use two. Makes about 1-1/3 cups Remove stems and seeds from ancho chiles. Place chiles 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 chiles, 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.)


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