Chipotlecilantropesto Recipes
CHIPOTLE CILANTRO PESTO
Make and share this Chipotle Cilantro Pesto recipe from Food.com.
Provided by mariposa13
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 10
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.
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