Jens Really Tasty Chipotle Pesto Recipes

JENS REALLY TASTY CHIPOTLE PESTO

Jens Really Tasty Chipotle Pesto image

This is a recipe a good friend of mine gave me recently and it is out of this world! I hope you and your loved ones enjoy it as much as we have.

Provided by polly salama

Categories Spicy

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 -5 chipotle chiles (THE ONES IN THE ADOBE SAUCE ARE REALLY EASY TO SPLIT OPEN AND RINSE OUT)
1/3 cup cooking oil (YOUR FAVORITE JUST DON'T USE OLIVE OIL AS IT IS TOO RICH FOR THIS RECIPE)
1/2 cup grated parmesan cheese
1/2 cup pine nuts
2 -4 garlic cloves

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.

BROILED PORK CHOPS WITH SUN-DRIED TOMATO & CHIPOTLE PESTO

Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto image

Make and share this Broiled Pork Chops With Sun-Dried Tomato & Chipotle Pesto recipe from Food.com.

Provided by gailanng

Categories Pork

Time 31m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 center-cut pork chops, each bone-in 1 inch thick (about 2-1/2 pounds)
3/4 teaspoon kosher salt
fresh ground black pepper
3/4 cup sun-dried tomato & chipotle pesto sauce (recipe below)
1 cup cilantro, loosely packed roughly chopped fresh
1/2 cup sun-dried tomato packed in oil, plus 2 tablespoons of the oil from the jar
2 medium canned chipotle chiles in adobo or 1 large canned chipotle chile in adobo
2 teaspoons adobo sauce, from can
1 teaspoon light brown sugar
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients in a food processor and pulse until finely chopped and pasty.
Position an oven rack 6 inches from the broiler element and heat the broiler to high. Set the pork chops on a heavy-duty rimmed baking sheet or broiler pan. Season both sides of the pork chops with the salt and a few grinds black pepper and then cover both sides of the pork with the pesto; it should completely cover the pork. Let it sit for 10 minutes.
Broil until the pesto darkens and any exposed parts of the pork chops become brown, about 4 minutes. Flip and continue cooking until the pork becomes firm to the touch and registers 145 degrees F on an instant-read thermometer, another 5 to 7 minutes. Transfer the chops to serving plates. If any pesto remains on the pan, scrape it up and top the chops with it.

Nutrition Facts : Calories 489.4, Fat 27.3, SaturatedFat 9.5, Cholesterol 151.5, Sodium 720.9, Carbohydrate 4.9, Fiber 1, Sugar 1.2, Protein 53.6

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