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Spike Mendelsohn's Chipotle Pesto

Makes about 2 cups

Originally aired

INGREDIENTS
  • 1 7-ounce can chipotles in adobo
  • 1 cup fresh cilantro leaves
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh basil leaves
  • 1/2 red onion, coarsely chopped
  • 4 cloves garlic
  • 3 sun-dried tomatoes
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra virgin olive oil
PREPARATION

Add the chipotles, cilantro, lime juice, basil, onion, garlic, sun-dried tomatoes, salt, and pepper to a food processor. Pulse to mix well. With the motor running, drizzle in the oil slowly at first , then add in a thin, steady stream until all the oil is added and the mixture is smooth. Strain through a fine-mesh strainer. Taste and adjust the seasonings, if needed. The pesto can be refrigerated in an airtight container for up to 1 week.

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