---------- Recipe via Meal-Master (tm) v8.01

Title: Chipotle Ancho Chili Pesto
Categories: Pasta, Pesto, Vegan
Yield: 1-1/3 Cups

2 ea Dried ancho chiles or
- pasilla chiles
1 lg Red bell pepper
2 Canned chipotle chiles
- in adobo sauce;
- rinsed & seeded
1/3 c Pine nuts
2 tb Fresh lemon juice
2 cl Garlic
1/4 c Olive oil; or more

If you prefer a milder sauce, use only one chipotle chile in this
recipe; if you like your food super spicy, use two.

Remove stems and seeds from ancho chiles. Place chiles in large
bowl. Cover with boiling water. Let stand until soft, about
30 minutes. Drain, reserving 1 tb soaking liquid.

Roast bell pepper over gas flame or in broiler until blackened on
all sides. Seal in paper bag and let stand for 15 minutes. Peel,
stem, and seed pepper.

In processor, blend ancho chilies, 1 tablespoon soaking liquid,
bell pepper, chipotles, pine nuts, fresh lemon juice, and garlic
until almost smooth. With machine running, gradually add 1/4 cup
olive oil; process until smooth. If pesto is dry, mix in more oil
by spoonfuls. Season with salt.

Can be made ahead. Press plastic wrap onto surface of pesto. Cover
and refrigerate up to 2 days or freeze up to 1 week. Bring to room
temperature before using.

Recipe by Barbara Karoff

Recipe FROM: Bon Appetit, Aug 1994

Posted by: Karen Mintzias

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