A calssic Pesto Improved with the winderful Smokey and Sweet Flavour of Chipotle and Ancho Chillies
Ingredients
12 servings
2 each ancho chili peppers, dried
1 red bell pepper
2 each chipotle chillies
1/3 cup pine nuts
2 tablespoons fresh lemon juice
2 each garlic cloves
1 tablespoon olive oil
Method
If you prefer a milder sauce, use only one chipotle chilli in this recipe; if you like your food 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 olive oil; process until smooth. If pesto is dry, mix in some broth 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.
Nutrition Facts
Amount Per Serving: Calories 46 - Calories from Fat 32
Percent Total Calories From: Fat 68%, Protein 7%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 1966 units, Vitamin C 49 units, Calcium 0 units, Iron 0 units