smoky chipotle and toasted pepita pesto
- Categories
- None
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 4 | Cloves garlic |
| 1¼ cup | Fresh cilantro; tightly packed |
| ½ teaspoon | Cumin |
| ½ teaspoon | Oregano |
| ¾ cup | Pepitas (pumpkin seeds); toasted (or: 1/2 cup unsalted sunflower seeds) |
| ⅓ cup | Sun-dried tomatoes packed in olive oil; chopped |
| 2 tablespoons | Red onion; chopped |
| 1 can | (7 Oz) whole chipotle peppers in adobo sauce |
| 3 tablespoons | Tequila; reposado or gold |
| 1 cup | Grated parmesan cheese |
| 2 tablespoons | Grated romano cheese |
| ¾ cup | Olive oil |
In a food processor, grind garlic and cilantro; add cumin, oregano, pepitas, tomatoes, and onion. Add the chipotles (reserving 2 of the chiles for other uses), the tequila, and cheeses. Slowly pour in the olive oil to form a thick paste; do not over process. Best made a day in advance of serving. Keeps several weeks in fridge and can be frozen. Makes 2¾ cups Recipe by: Tequila! by Hutson (posted by Janet Miller) Posted to bbq-digest by PhantomBBQ@... on Sep 13, 1999, converted by MM_Buster v2.0l.
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