My Recipe Box

Sun-Dried Tomato & Chipotle Pesto


Yields about 3/4 cup.

  • To learn more, read:
    Pestos: Basil & Beyond
  • by from Fine Cooking
    Issue 66

  • 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

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

Serving Suggestions

• 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.

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

Photo: Scott Phillips

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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