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Recipe

Sun-Dried Tomato & Chipotle Pesto

Scott Phillips

Yield: Yields about 3/4 cup.

 

Ingredients

  • 1 cup loosely packed roughly chopped fresh cilantro
  • 1/2 cup oil-packed sun-dried tomatoes; plus 2 Tbs. of the oil from the jar
  • 2 medium or 1 large canned chipotle chiles in adobo; plus 2 tsp. of the 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

Nutritional Information

      Nutritional Sample Size per 2 Tbs.
      Calories (kcal) : 80
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 0
      Sodium (mg): 580
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 1

Preparation

  • Put all the ingredients in a food processor and pulse until finely chopped and pasty.

• Spread a little on tortillas and top with cheese to make tasty quesadillas.
• Add a few tablespoons toablack bean salad for alittle kick.
• Mix into cooked ground beef for a tasty taco filling.
• Use with pork, as in Broiled Pork Chops with Sun-Dried Tomato & Chipotle Pesto.

Reviews

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Reviews

  • Cook4us | 10/19/2010

    This chipolte pesto on grilled pork chops is my favorite way to eat chops. I make it up and than freeze it in ice cube trays and than place in freezer bag for quick meals. It's also great with eggs.

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