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Smoky Chipotle & Toasted Pepita Pesto
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    Smoky Chipotle & Toasted Pepita Pesto

  • 4 cloves garlic
  • 1 1/4 cups fresh cilantro, tightly packed
  • 1/2 t cumin
  • 1/2 t oregano
  • 3/4 cup pepitas (pumpkin seeds), or 1/2 cup unsalted sunflower seeds, toasted
  • 1/3 cup sun-dried tomatoes packed in olive oil, chopped
  • 2 T red onion, chopped
  • 1 (7-oz) can whole chipotle peppers in adobo sauce
  • 3 T reposado or gold tequila
  • 1 cup grated Parmesan cheese
  • 2 T grated Romano cheese
  • 3/4 cup olive oil
  • In a food processor, grind garlic and cilantro; add cumin, oregano, pepitas, tomatoes, and onion. Add the chipotles (reserving 2 of the chiles for other uses), the tequila, and cheeses. Slowly pour in the olive oil to form a thick paste; do not over proce ss. Best made a day in advance of serving. Keeps several weeks in fridge and can be frozen.
    Makes 2 3/4 cups

    From: Tequila! by Hutson
    Posted By:
    Post Date: September 14, 1996

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