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 (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 1; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 580; Cholesterol (mg): cholesterol mg 0; Fiber (g): 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.

Make it Tonight
Brought to you by our partner:

Cookbooks, DVDs & More