Chipotle-Ancho Chili Pesto
Yield
3 cupsPrep
10 minCook
0 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
ancho chilies
dried |
*
|
| 1 | large |
sweet red bell peppers
|
|
| 2 | each |
chipotle chili peppers
|
*
|
| ⅓ | cup |
pine nuts
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | each |
garlic cloves
|
|
| ¼ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
ancho chilies
dried |
*
|
| 1 | large |
sweet red bell peppers
|
|
| 2 | each |
chipotle chili peppers
|
*
|
| 79 | ml |
pine nuts
|
|
| 3E+1 | ml |
lemon juice
|
|
| 2 | each |
garlic cloves
|
|
| 59 | ml |
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 ¼ cup olive oil; process until smooth.
If pesto is dry, mix in more oil by spoonfuls.
Season with salt.
