Chili Pesto Dip

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Chili Pesto Dip

 

2 1/2 oz dried red Anaheim chilis, about 7 chilis

4 good sized garlic cloves, peeled and chopped

1 cup shelled walnuts

1 cup olive oil

1 cup freshly grated Parmesan cheese

flour tortillas

 

Crack each chili then soak them, in a bowl, under water for about 1 hour to

soften. I put a plate on top of the chilis to keep them submerged.

When soft, under running water, stem and seed them. It's OK of they fall apart.

Dry a few minutes on paper towels.

Combine the chilis, garlic and walnuts in the bowl of a food processor (or halve

the recipe and use a blender) and chop. Leave the motor running and add the

olive oil in a slow, steady stream. Shut the motor off and add the cheese.

Process briefly to combine, then scrape out of the bowl and cover until ready to

use. The oil can separate out, so either serve it right away or keep

refrigerated and stir the oils back in before serving (or skim). Makes 2 cups.

Serve as a dip with flour tortilla chips. Cut flour tortillas into chip size

wedges. Toast in 450° oven for about 5 minutes or until lightly browned.

Or add a little heavy cream and serve over pasta. Pasta with leftover chicken

and chili pesto sauce is very good. Careful if re-heating, as it can separate

easily. Never boil. Can be put cold onto hot pasta and will warm up just fine.

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