Chipotle-Ancho Chili Pesto

40 minutes Prep: 10 minutes Cook: 0 minutes

237 calories per serving view nutrition facts

3 cups suggest servings

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Ingredients

2	each	ancho chilies	dried
1	large	sweet red bell pepper
2	each	chipotle chili
1/3	cup	pine nuts
2	tablespoons	lemon juice
2	each	garlic cloves
1/4	cup	olive oil

Directions

Place chilies in large bowl.

Cover with boiling water. Let stand until soft, about 30 minutes.

Drain, reserving 1 tablespoon soaking liquid.

Roast bell pepper over gas flame or in broiler until blackened on all sides.

Seal in paper bag and let stand 15 minutes. Peel, stem and seed pepper.

In processor, blend ancho chilies, 1 tablespoon soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost smooth.

With machine running, gradually add 1/4 cup olive oil; process until smooth.

If pesto is dry, mix in more oil by spoonfuls.

Season with salt.

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Nutrition Facts

Serving Size 78g

Amount per Serving

Calories 237 84% of calories from fat

	% Daily Value*
Total Fat 22.0g	34%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 7mg	0%
Total Carbohydrate 10.0g	3%
Dietary Fiber 3.0g	13%
Sugars 2.0g
Protein 3.0g	7%

Vitamin A	61%		Vitamin C	96%
Calcium	2%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Lencsefozelek (Buttered Lentils)

I am sure this recipe provides guide for great food..However if you want the real Hungarian stuff this recipe is pretty different from it, and I know, I am Hungarian.

Reviewed by Bridget Jones