Chipotle-Ancho Chili Pesto

* Exported from MasterCook *

CHIPOTLE-ANCHO CHILI PESTO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Pasta
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea Dried ancho chilies
-ÿÿpasilla chilies
1 lg Red bell pepper
2 ea Canned chipotle chilies
-- (in adobo sauce)
-- rinsed & seeded
1/3 c Pine nuts
2 tb Fresh lemon juice
2 ea Garlic cloves
1/4 c Olive oil (or more)

If you prefer a milder sauce, use only one chipotle
chili in this recipe; if you like your food super
spicy, use two. Makes about 1-1/3 cups
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 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. (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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