Chipotle Cilantro Pesto Food

CHIPOTLE PUMPKIN SEED AND CILANTRO PESTO

Steps:

• Cook and stir pumpkin seeds in a skillet over medium heat until toasted and fragrant, 2 to 4 minutes.
• Blend pumpkin seeds, cilantro, chipotle chiles, Greek yogurt, lime juice, and salt in a blender until smooth.

CHIPOTLE CILANTRO PESTO

Steps:

• In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
• With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended.
• Scrape into a container, cover, and refrigerate until ready to use.
• The pesto keeps for 3 to 4 days in the refrigerator.
• Makes 2 cups.
• IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
• NOTES : Adjust the "fire" of the adobo (hotter than the chile) to your taste and experience. For more flavor, add tarragon, rosemary, sun-dried tomatoes, roasted red bell peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into thick soups. Toss onto hot pasta, especially good on polenta-pasta-twists. Add to salsa. The cilantro pesto could be made, I think, with less or no oil - sub broth.

SMOKY CILANTRO PESTO BEEF CROSTINI (SMALL PLATES, BIG TASTE)

Steps:

• Prepare Smoky Cilantro Pesto: Place cilantro, pine nuts, chipotle peppers, garlic, lime juice and black pepper in food processor container. Cover and process until finely chopped. Add the cheese and pulse on and off until just combined. With motor running, slowly add oil through opening in cover, processing until smooth.
• Spread 1/4 cup pesto evenly onto beef steaks. Place steaks in glass dish. Cover and
• marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining pesto.
• Preheat charcoal grill to medium heat.
• Place steaks on grill over medium, ash-covered coals. Arrange 12 bread slices around steaks. Grill steaks, covered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Grill bread slices 2 to 3 minutes or until lightly toasted, turning once. Remove bread slices from grill. Repeat with remaining 12 bread slices.
• Spread 2 teaspoons remaining pesto on each toasted bread slice. Carve steaks into thin slices. Place beef slices evenly over bread slices. Top evenly with 1/4 cup cheese and chopped cilantro. Serve immediately.

JENS REALLY TASTY CHIPOTLE PESTO

Steps:

• In a food processor combine oil and garlic pulse until garlic is minced.
• let sit for at least 15 minutes allowing the oil to take on the flavor of the garlic.
• next add all the ingredients except the parmesan cheese.
• pulse until you haved a smooth consistency.
• remove to an air tight container and stir in the cheese.
• refrigerate overnight.
• this is really good over angel hair pasta but you may find a way to use it that you like.

CHIPOTLE WHITE BEANS

Steps:

• To prepare the beans. Drain and rinse the beans after their overnight soak. Then place them in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take anywhere from an hour to two hours (potentially more) depending on your beans, but do your best to avoid overcooking. Remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side. Let the beans sit like this for ten minutes or so before draining and setting the beans aside.
• In the meantime, make your tomato sauce. Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and the fresh oregano and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and stir in the adobo sauce - carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now, more chipotle flavor? Go for it. Set aside.
• Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor. Pulse while you drizzle in the olive oil - alternately, you could do this by hand. Season with a bit of salt and set aside.
• Preheat the oven to 425F degrees. In a 9x13 baking pan (or large oven-proof casserole/dutch oven) toss the beans with the tomato sauce and the kale. Sprinkle with the cheese and bake in the top-third of the oven for about forty minutes, I look for the cheese to start browning and any visible beans to get a bit crusty. Remove from oven and let sit for about ten minutes. Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto.
• Serves about 6.
• Recipe originally found on 101 Cookbooks http://www.101cookbooks.com/