Ingredients for Chipotle Cilantro Pesto
- Fresh Spinach
- Fresh Cilantro
- Fresh Flat Leaf Parsley
- ½ cup pumpkin seeds
- Parmesan Cheese
- Fresh Oregano
- Garlic Cloves
- Chipotle Chile In Adobo
- Olive Oil
- Fresh Lime Juice
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How to Make Chipotle Cilantro Pesto
- Combine 2 cups packed spinach, 1 cup packed cilantro, ½ cup packed parsley, ½ cup pumpkin seeds, ½ cup grated Parmesan cheese, 1 teaspoon dried oregano, 2 cloves garlic, and 1-2 chipotle peppers in adobo sauce (adjust to your spice preference) in a food processor.
- Pulse until coarsely chopped.
- With the food processor running, slowly pour in ½ cup olive oil and 2 tablespoons lime juice. Process for 15-20 seconds, or until completely smooth.
- Scrape the pesto into an airtight container and refrigerate for at least 30 minutes to allow flavors to meld. (Can be stored for 3-4 days)
- Shake well before using. For a thinner consistency, add a tablespoon of water at a time until desired consistency is reached.
- Enjoy! This pesto is delicious tossed with pasta, swirled into soups, used as a marinade for chicken or fish, or as a spread for sandwiches.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
18g
Carbs
2g
