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Рецепт Chipotle Cilantro Pesto
by Global Cookbook

Chipotle Cilantro Pesto
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  Порций: 12

Ингредиенты

  • 2 c. fresh spinach leaves only
  • 2 c. minced fresh cilantro
  • 1/4 c. minced fresh flat-leaf parsley
  • 1/4 c. shelled pumpkin seeds
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. minced fresh oregano
  • 3 x cloves garlic
  • 1 x chipotle pepper in adobo sauce roughly minced
  • 4 tsp extra virgin olive oil or possibly nonfat broth
  • 1 Tbsp. fresh lime juice

Инструкции

  1. In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
  2. With the motor running, add in the oil and lime juice and process for 15 to 20 min till well blended. Scrape into a container, cover, and chill till ready to use. The pesto keeps for 3 to 4 days in the refrigerator.
  3. Makes 2 c..
  4. [sources]-Door Rancho La Puerta - Located 35 miles southeast of San Diego see
  5. )[email protected] 3/99 IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
  6. NOTES : Pesto which includes the adobo sauce canned with the chipotles.
  7. Adjust the "fire" of the adobo (hotter than the chile) to your taste and experience. For more flavor, add in tarragon, rosemary, sun-dry tomatoes, roasted red bell peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into thick soups such as Potato-Corn Soup. Toss onto warm pasta, especially good on polenta-pasta-twists. Add in to salsa.
  8. The cilantro pesto could be made, i think, with less or possibly no oil - sub broth. The pesto is a condiment and with the oil does NOT meet the 30% cff for this list.