Jan 092012
 

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
1. In a food processor or blender, pulse the garlic cloves and oil together until they are well blended. Let the mixture sit for about 15 minutes so the oil can absorb the garlic.
2. Then add the pine nuts and chipotle peppers. Pulse until everything is incorporated and the consistency of the pesto is smooth.
3. Transfer the sauce into a jar or storage container. Mix in the parmesan cheese with a spoon.
4. Store the pesto overnight to really let the flavors absorb into one another.
Enjoy!

 

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  8 Responses to “Spicy Chipotle Pesto”

  1. This looks yummy:) Thanks for sharing!

  2. This looks absolutely amazing. I’m always up for new sauces/spreads….and I love chipotles. With that cheese on top, it looks crazy good!

  3. Thanks for sharing this recipe. I’m always on the search for new condiments for my husband to add “spice” to his food. Can’t wait to make it for him.

  4. Oh this looks so delicious! My partner would LOVE this. I think he has a slight addiction to chillies…..

  5. This is perfect! I have half a can of those Chipotle pepper thingies in my fridge! I’m off the sweets and onto the spice for the month of January!

  6. AWWW…! This looks (and I’m sure tastes) amazing! Will try this one ASAP. Thanks for sharing the recipe.

  7. Just made this. SO GOOD!!  But i think there is a typo in the directions. It calls to blend the oil with the garlic cloves then in the next step it to add the cooking oil. I assumed to disregard that direction, and it turned out amazing whether it was a mistake or not! It’ll go great with some toasted ciabatta bread.

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