- 2 each Dried ancho chilies
- -=OR=- pasilla chilies
- 1 large Red bell pepper
- 2 each Canned chipotle chilies
- -- (in adobo sauce)
- -- rinsed & seeded
- 1/3 cup pine nuts
- 2 tbsp fresh lemon juice
- 2 each garlic cloves
- 1/4 cup olive oil (or more)
1 If you prefer a milder sauce, use only one chipotle chile in this recipe; if you like your food super spicy, use two.
2 Makes about 1-1/3 cups remove stems and seeds from ancho chilies.
3 Place chilies in large bowl.
4 Cover with boiling water.
5 Let stand until soft, about 30 minutes.
6 Drain, reserving 1 tablespoon soaking liquid.
7 Roast bell pepper over gas flame or in broiler until blackened on all sides.
8 Seal in paper bag and let stand 15 minutes.
9 Peel, stem and seed pepper.
11 With machine running, gradually add ¼ cup olive oil; process until smooth.
12 If pesto is dry, mix in more oil by spoonfuls.
13 Season with salt.
14 (can be made ahead.
15 Press plastic wrap onto surface of pesto.
16 Cover and refrigerate up to 2 days or freeze up to 1 week.
17 Bring to room temperature before using).