Chipotle Pepper and Pepita Seed Pesto

(makes approximately 1 cup finished pesto)

Ingredients:

  • 5 chipotle peppers- rinsed, seeded and roughly chopped
  • 5 garlic cloves- chopped
  • 3/4 c. Parmesan cheese- shredded
  • 1/2 c. pepitas- dry roasted 
  • 1 tsp adobo sauce- or to taste (this can be spicy!)
  • 1/3c. to 1/2 c. chili-garlic olive oil (can substitute a different oil)
  • pepper/salt-to taste

Directions:

  • Place the parmesan cheese in the food processor.  Process until the cheese becomes a fine powder.  Then add the pepita seeds to the cheese and process again.  Pulse until the seeds are finely chopped--don't process too long though--you don't want the seeds to begin to turn into nut-butter. 
  • Add the chopped garlic, chipotle chiles, and adobo sauce.  Process until everything is well combined and it begins to take the form of a traditional pesto.  
  • Turn the food processor onto the lowest speed and drizzle the oil into the mixture (while everything is being processed).  Stop adding oil once the mixture reaches your desired consistency.  
  • Season with salt and pepper, if needed.  Transfer pesto into jars and store in the refrigerator for up to one week, or in the freezer for up to 2 months.  

Original recipe and photos found @ http://myfancypantry.com/2012/05/24/chipotle-peppe…ita-seed-pesto/
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