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00Ingredients
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2/3 cup sun-dried tomatoes packed in oil, drained reserving the oil
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3/4 cup fresh parsley
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½ cup pine nuts
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2 shallots, coarsely chopped
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2 cloves garlic
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1 tablespoon red wine vinegar
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2 canned chipotles in adobo sauce, rinsed
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2 tablespoons lemon juice, fresh preferred
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Olive oil
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Salt and freshly ground black pepper
- Garnish: Sliced black olives
Instructions
Put the parsley and tomatoes in a food processor or blender and pulse to finely chop. Add the pine nuts, shallots, garlic, vinegar, chipoltes, and lemon juice and continue to pulse.
Measure the reserved oil and add olive oil to make 1/4 cup. With the machine running, slowly add just enough of the oil to make a smooth sauce. If the pesto is too dry, add a little more oil and season with salt and pepper.
Cook the pasta until done. Reserve a 1/4 cup of the cooking water and add to the pesto to thin the sauce and make it more creamy.
Put the pasta in a large serving bowl. Add the pesto and toss to coat. Garnish with the olives and serve.
| Servings |
| 4-6 |
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Ancho or pasilla chiles can be substituted for the fiery chipotles if you desire a milder sauce. I’ve even used this pesto on pizza in place of the more traditional tomato sauce for a hot, south of the border taste.
Ingredients
InstructionsPut the parsley and tomatoes in a food processor or blender and pulse to finely chop. Add the pine nuts, shallots, garlic, vinegar, chipoltes, and lemon juice and continue to pulse. Measure the reserved oil and add olive oil to make 1/4 cup. With the machine running, slowly add just enough of the oil to make a smooth sauce. If the pesto is too dry, add a little more oil and season with salt and pepper. Cook the pasta until done. Reserve a 1/4 cup of the cooking water and add to the pesto to thin the sauce and make it more creamy. Put the pasta in a large serving bowl. Add the pesto and toss to coat. Garnish with the olives and serve.
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