Smoky chipotle and toasted pepita pesto

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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