Chipotle Cilantro Pesto

Total Time
10mins
Prep 10 mins
Cook 0 mins

From fooddownunder.com

Ingredients Nutrition

Directions

  1. In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
  2. With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended.
  3. Scrape into a container, cover, and refrigerate until ready to use.
  4. The pesto keeps for 3 to 4 days in the refrigerator.
  5. Makes 2 cups.
  6. IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
  7. 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.

Reviews

(1)
Most Helpful

OMG, this pesto is sooooo delicious! I followed the recipe exactly and added in olive oil, but slightly more than 4 teaspoons, I can't wait to buy more spinach to make more of this stuff to freeze, I have eaten half of it already with a spoon, it is THAT good, please give this a try, it's a fabulous and different pesto recipe, I love it! thanks so much for posting this great recipe mariposa!...Kitten:)

Kittencal@recipezazz March 19, 2006

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