Chipotle Cilantro Pesto

Recipe by mariposa13
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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