Best Jens Really Tasty Chipotle Pesto Recipes

JENS REALLY TASTY CHIPOTLE PESTO

Jens Really Tasty Chipotle Pesto image

This is a recipe a good friend of mine gave me recently and it is out of this world! I hope you and your loved ones enjoy it as much as we have.

Provided by polly salama

Categories Spicy

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 -5 chipotle chiles (THE ONES IN THE ADOBE SAUCE ARE REALLY EASY TO SPLIT OPEN AND RINSE OUT)
1/3 cup cooking oil (YOUR FAVORITE JUST DON'T USE OLIVE OIL AS IT IS TOO RICH FOR THIS RECIPE)
1/2 cup grated parmesan cheese
1/2 cup pine nuts
2 -4 garlic cloves

Steps:

In a food processor combine oil and garlic pulse until garlic is minced.
let sit for at least 15 minutes allowing the oil to take on the flavor of the garlic.
next add all the ingredients except the parmesan cheese.
pulse until you haved a smooth consistency.
remove to an air tight container and stir in the cheese.
refrigerate overnight.
this is really good over angel hair pasta but you may find a way to use it that you like.

CHIPOTLE CILANTRO PESTO

Chipotle Cilantro Pesto image

Make and share this Chipotle Cilantro Pesto recipe from Food.com.

Provided by mariposa13

Categories Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 10

Ingredients

2 cups fresh spinach (leaves only)
2 cups chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1/4 cup shelled pumpkin seeds
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh oregano
3 garlic cloves
1 chipotle chile in adobo, roughly chopped
4 teaspoons olive oil or 4 teaspoons nonfat broth
1 tablespoon fresh lime juice

Steps:

In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended.
Scrape into a container, cover, and refrigerate until ready to use.
The pesto keeps for 3 to 4 days in the refrigerator.
Makes 2 cups.
IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
NOTES : Adjust the "fire" of the adobo (hotter than the chile) to your taste and experience. For more flavor, add tarragon, rosemary, sun-dried tomatoes, roasted red bell peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into thick soups. Toss onto hot pasta, especially good on polenta-pasta-twists. Add to salsa. The cilantro pesto could be made, I think, with less or no oil - sub broth.

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