Recipe Categories
Tex Mexican
TexMex Sauces
Red Green & Chipotle Sauces

Lynn's Chiptole 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 pumpking seeds
2 tbl grated Parmesan cheese
1 tbl chopped fresh oregano
3 x cloves garlic
1 x chipotle pepper in adobo sauce, roughly chopped
ADDITIONS
4 tsp olive oil
1 tbl fresh lime juice

 Method :
1) In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
2) 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.