Chipotle Pumpkin Seed And Cilantro Pesto Recipes

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.

CHIPOTLE PUMPKIN SEED AND CILANTRO PESTO

Steps:

• Cook and stir pumpkin seeds in a skillet over medium heat until toasted and fragrant, 2 to 4 minutes.n
• Blend pumpkin seeds, cilantro, chipotle chiles, Greek yogurt, lime juice, and salt in a blender until smooth.n

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.

CHIPOTLE PUMPKIN SEED AND CILANTRO PESTO

Steps:

• Cook and stir pumpkin seeds in a skillet over medium heat until toasted and fragrant, 2 to 4 minutes.
• Blend pumpkin seeds, cilantro, chipotle chiles, Greek yogurt, lime juice, and salt in a blender until smooth.

PUMPKIN SEED PESTO

Steps:

• Heat 2 tablespoons oil in a large heavy skillet over moderate heat until hot but not smoking, then cook pumpkin seeds with salt and pepper to taste, stirring constantly, until seeds are puffed and beginning to pop (some will brown, but do not let all of them), about 4 minutes. Add garlic and cook, stirring, 1 minute. Transfer to a plate and cool completely.
• Pulse seed mixture in a food processor with water, cilantro, scallions, and remaining 4 tablespoons oil until mixture forms a coarse paste (not finely ground). Transfer to a bowl and stir in lemon juice and salt and pepper to taste.