Title: Chipotle-Ancho Chili Pesto
Categories: Sauce Pasta Vegan
Yield: 1 Servings

2		Dried ancho chilies OR- pasilla chilies
1	lg	Red bell pepper
2		Canned chipotle chilies -(in adobo sauce) - rinsed, seeded
1/3	c	Pine nuts
2	tb	Fresh lemon juice
2		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.)

Source: Barbara Karoff (in Bon Appetit, August 1994) Typed for you by Karen Mintzias

previous

next