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issue #66
Page 44--
Sundried Tomato & Chipotle Pesto
Yields about 3/4 cup
1 cup loosely packed roughly chopped fresh cilantro
1/2 cup oil-packed sundried tomatoes plus 2 Tbsp oil from the jar
2 medium or 1 large canned chipotle chilies in adobo, plus 2 tsp of adobo sauce
1 tsp light brown sugar
1 small clove garlic, minced
1/2 tsp ground cumin
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
Put all ingredients in a food processor and pulse until finely chopped and pasty.