It’s the start of a new year.
Let’s be bold.
Let’s be adventous.
Let’s show some spontaneity.
Let’s be fierce.
Let’s kick it up a notch. Because we just can.
I’m game, are you?
We can start by making some of this chipotle pesto–which I can’t stop eating, by the way. If you like a nice and spicy spread, this pesto is for you.
Spread it on a baguette, top it off with some cheese, and toast it in the oven. Or mix it in with your pasta. OR spread it on your sandwich/panini…whatever you want really, the sky’s the limit with this delicious sauce.
Also, it literally takes about 15 minutes to make. It’s so easy, garlicky, spicy, and delicious! Let’s do it!
Chipotle Pesto (adapted from Food.com)
- 4-5 chipotle chilies (I used the ones in adobe sauce, cut them open and rinsed off the sauce and seeds)
- 1/3 cup cooking oil (Any kind except for olive oil – it’s too rich for this recipe)
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup raw pine nuts
- 3-4 garlic cloves