This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Chipotle Ancho Chili Pesto
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- #64496
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 dried ancho chilies or pasilla chilies
1 large red bell pepper
2 canned chipotle chilies (in adobo sauce), rinsed and seeded
1/3 cup pine nuts
2 tablespoons fresh lemon juice
2 cloves garlic
1/4 cup olive oil (or more)
directions
Remove stems and seeds from ancho chilies. 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 for 15 minutes. Peel, stem and seed pepper.
In a processor, blend ancho chilies, reserved 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 and process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season with salt.
NOTE: This can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.
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nutrition data
Nutritional data has not been calculated yet.
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