Chipotle Pesto
4 plum tomatoes, cored and halved
2 red bell peppers, seeded and halved
1/2 cup raw shelled pumpkin seeds
4 chipotle chiles in adobo sauce, seeds removed
1 cup olive oil
1 cup fresh cilantro leaves
2 teaspoons minced garlic
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Heat oven to 425°. Place tomato halves cut side up, and bell pepper halves, cut side down, on a large jelly-roll pan. Roast 30 minutes, until tomato and pepper skins blister and are evenly charred. Cool.
2. Reduce oven temperature to 350°. Spread pumpkin seeds on a cookie sheet, bake 8 minutes, until toasted. Cool.
3. Remove skin from bell peppers; transfer to a cutting board and coarsly chop.
4. Chop pumpkin seeds in a food processor and set aside. Add chipotles and oil to processor and process until smooth. Add tomato halves and chopped bell peppers and process, pulsing, until mixture is blended but still chunky. Return pumpkin seeds to processor with cilantro, garlic, cheese, salt and pepper, and pulse, just until blended.
(Can be made ahead. Transfer pesto to an airtight container. Cover and refrigerate up to 1 week.)
Submitted by Donna St.
Source: Ladies Home Journal Recipes by Cynthia DePersio and Sarah Reynolds
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