Jens Really Tasty Chipotle Pesto

Total Time
10mins
Prep 10 mins
Cook 0 mins

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.

Ingredients Nutrition

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

Directions

  1. In a food processor combine oil and garlic pulse until garlic is minced.
  2. let sit for at least 15 minutes allowing the oil to take on the flavor of the garlic.
  3. next add all the ingredients except the parmesan cheese.
  4. pulse until you haved a smooth consistency.
  5. remove to an air tight container and stir in the cheese.
  6. refrigerate overnight.
  7. this is really good over angel hair pasta but you may find a way to use it that you like.

Reviews

(3)
Most Helpful

You are right, this really is tasty. A great tasting pesto. I made it just like you said, but I left the adobo sauce on a couple of the peppers because I love the taste. It really tasted good leaving some of the sauce on. We used this one on the pasta, and it was great. I am thinking of other things to use this on. Thanks so much for sharing this recipe, Polly.

Miss Annie August 05, 2002

I had chipotle pesto for the first time yesterday, at a restaurant. I was craving it today so I set out to try to make some. This recipe was tasty, easy & quick! Now I'm am just trying to think of all the things I can use it with.

Cheri B. April 27, 2015

I made this last year and it was great and I am going to do another batch. I freeze them in ice cube trays and take as many as I need to use. Thanks for sharing!

kim_michele July 28, 2007

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