Chipotle-Ancho Chili Pesto

Forget everything you know about pesto. This smoky, chile-forward version swaps basil for rehydrated ancho chilies and chipotle peppers, creating a rich, earthy spread with serious depth.

Roasted red bell pepper adds natural sweetness to balance the heat, pine nuts bring creaminess, and a squeeze of fresh lemon juice keeps the whole thing bright. Blitz it all in the food processor with olive oil and you’ve got a versatile sauce that goes with just about anything.

Toss it with pasta, spread it on grilled steak, slather it inside a sandwich, or use it as a dip. Makes about 3 cups, so there’s plenty to go around.

Variations

• Swap pine nuts for toasted pepitas (pumpkin seeds) for a more Mexican flavor profile
• Add a handful of fresh cilantro to the processor for a brighter, herbier version
• Stir in a tablespoon of adobo sauce from the chipotle can for extra smoky punch

Kitchen Tips

• Soak the dried anchos for a full 30 minutes in boiling water; shortcuts here mean a grainy pesto
• Char the bell pepper until truly blackened all over, then steam in a paper bag so the skin peels off effortlessly
• Add the olive oil in a slow stream with the processor running for the smoothest emulsion