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Chipotle-ancho Chili Pesto

Chipotle-ancho Chili Pesto comes together with Dried Ancho Chilies Pasilla Chilies, Lg Red Bell Pepper, Pine Nuts, Fresh Lemon Juice, and Garlic. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

재료

• 2 pc
• 1
• 2 pc
• 1/3 cup
• 2 tbsp
• 2 pc
• 1/4 cup

조리법 (미리보기)

1. 1

   Remove stems and seeds from ancho chilies.

2. 2

   Place chilies in large bowl.

3. 3

   Cover with boiling water.

4. 4

   Let stand until soft, about 30 minutes.

5. 5

   Drain, reserving 1 tablespoon soaking liquid.

6. 6

   Roast bell pepper over gas flame or in broiler until blackened on all sides.

7. 7

   In processor, blend ancho chilies, 1 tablespoon soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost smooth.

8. 8

   With machine running, gradually add 1/4 cup olive oil; process until smooth.

9. 9

   If pesto is dry, mix in more oil by spoonfuls.

10. 10

    Season with salt. (Can be made ahead.

11. 11

    Press plastic wrap onto surface of pesto.

12. 12

    Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)