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  1. Exported from MasterCook

  2. CHIPOTLE-ANCHO CHILI PESTO

  3. 1 Preparation Time :

  4. Categories : Main Dish Pasta

  5. Vegetarian

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 2 ea Dried ancho chilies

  8. -ÿÿpasilla chilies

  9. 1 lg Red bell pepper

  10. 2 ea Canned chipotle chilies

  11. -- (in adobo sauce)

  12. -- rinsed & seeded

  13. 1/3 c Pine nuts

  14. 2 tb Fresh lemon juice

  15. 2 ea Garlic cloves

  16. 1/4 c Olive oil (or more)

  17. If you prefer a milder sauce, use only one chipotle

  18. chili in this recipe; if you like your food super

  19. spicy, use two. Makes about 1-1/3 cups

  20. Remove stems and seeds from ancho chilies. Place

  21. chilies in large bowl. Cover with boiling water. Let

  22. 30 minutes. Drain, reserving

  23. tablespoon soaking liquid. Roast bell pepper over gas

  24. flame or in broiler until blackened on all sides.

  25. Seal in paper bag and let stand 15 minutes. Peel,

  26. stem and seed pepper.

  27. In processor, blend ancho chilies, 1 tablespoon

  28. soaking liquid, bell pepper, chipotles, pine nuts,

  29. fresh lemon juice and garlic until almost smooth.

  30. With machine running, gradually add 1/4 cup olive oil;

  31. process until smooth. If pesto is dry, mix in more

  32. oil by spoonfuls. Season with salt. (Can be made

  33. ahead. Press plastic wrap onto surface of pesto.

  34. 2 days or freeze up to

  35. week. Bring to room temperature before using.) - - - - - - - - - - - - - - - - - -

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