CILANTRO-CHIPOTLE PESTO

4 cloves garlic, peeled

2 cups spinach, washed & chopped

4 cups chopped cilantro

2 Chipotle peppers in adobo

1/4 cup chopped parsley

2 tablespoons grated Dry Jack cheese

1/4 cup pumpkin seeds, roasted & shelled

1 tablespoon lime juice

4 teaspoons Olive Oil

 

Place the garlic, spinach, chiles, herbs, cheese and seeds in a food processor. Pulse until blended, adding lime juice and oil over about 20 seconds. When blended together, place in the refrigerator in a covered container until ready to use. Keeps about 4 days if refrigerated.

 

Note: This is a fantastic Pesto and can be used in many ways. Try it over nachos or pasta or mix it with a blend of 1 part sour cream and 1 part softened cream cheese for a wonderful party dip. It’s great on Bruchetta, and grilled chicken, pork or fish as well! Add some Krakatoa! for heat!