Spicy Red Pepper Pesto

comments (0) March 30th, 2008     

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Ingredients:
2 red bell peppers
1 or 2 chipotle chiles in adobo sauce (see link below)
1/4 cup roasted almonds
3 large garlic cloves, smashed
1/4 cup extra-virgin olive oil
2 Tbs. lemon juice
3 Tbs. freshly grated Parmesan cheese

Makes about 1-1/4 cups

Stir this into polenta, or spread it on burgers, chicken, or pizza. Cans of chipotle chiles (dried, smoked jalapeños) in adobo sauce can be found in Mexican grocery stores.

Roast the peppers over a flame until blackened. Put into an airtight container until cool, then peel off the charred skin. Blend the peppers, chiles, almonds, and garlic in a food processor or blender until minced. Add the oil, lemon juice, and cheese and process until blended.

Recipe by Steven Van Yoder
February 2000
from issue #25

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posted in: pesto, sauce, red peppers

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