Chipotle Cilantro Pesto

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Chipotle Cilantro Pesto

 

2 cup fresh spinach leaves only

2 cup chopped fresh cilantro

1/4 cup chopped fresh flat-leaf parsley

1/4 cup shelled pumpkin seeds

2 tbsps. grated Parmesan cheese

1 tbsp. chopped fresh oregano

3 cloves garlic

1 chipotle pepper in adobo sauce roughly chopped

 

4 tsps. olive oil or nonfat broth

1 tbsp. fresh lime juice

 

In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds,

cheese, oregano, garlic and chile. Pulse to blend.

With the motor running, add the oil and lime juice and process for 15 to 20

minutes until well blended. Scrape into a container, cover, and refrigerate

until ready to use. The pesto keeps for 3 to 4 days in the refrigerator.

Makes 2 cups.

 

 

 

 

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