Creamy Cilantro Chipotle Pesto

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Creamy Cilantro Chipotle Pesto

 

2 cups chopped fresh spinach leaves

2 cups chopped fresh cilantro

1/4 cup flat leaf parsley

1/4 cup toasted shelled pumpkin seeds

4 tablespoons parmesan cheese

1 tablespoon chopped fresh oregano

3 cloves garlic

1 to 2 canned chipotle peppers in adobo sauce

2 tablespoons olive oil

1 tablespoon lime juice

1/4 cup heavy cream

 

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

cheese, oregano, garlic and peppers and pulse to blend.

With the motor running, add the olive oil and lime juice and process for about 5

minutes, until blended.

Add cream and pulse until incorporated.

Can be stored in refrigerator for about 3 days.