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.