Don't miss another issue…      Subscribe

Chipotle-Ancho Chili Pesto

 

31

Yield

3

cups

Prep

10

min

Cook

0

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

2 each ancho chilies
dried
*
1 large sweet red bell peppers
2 each chipotle chili peppers
*
cup pine nuts
2 tablespoons lemon juice
2 each garlic cloves
¼ 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 ¼ cup olive oil; process until smooth.

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

Season with salt.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 78g (2.8 oz)
Amount per Serving
Calories 23784% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 13%
Sugars g
Protein 7g
Vitamin A 61% Vitamin C 96%
Calcium 2% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed