MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chipotle-Cilantro Pesto
 Categories: Cheese, Chilies, Herbs, Sauces
      Yield: 48 Servings
 
      2 c  Fresh spinach; leaves only
      2 c  Chopped fresh cilantro
    1/4 c  Chopped fresh flat-leaf
           -parsley
    1/4 c  Shelled pumpkin seeds
      2 tb Grated Parmesan cheese
      1 tb Chopped fresh oregano
      3    Cloves garlic
      1    Chipotle pepper in adobo
           -sauce; roughly chopped
           ADDITIONS:
      4 ts Olive oil
      1 tb Fresh lime juice
 
  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.
  
  NOTES: Pesto that includes the adobo sauce canned with the
  chipotles. 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 such as Potato-Corn Soup. Toss onto hot pasta, especially
  good on polenta-pasta-twists. Add to salsa.

  Recipe by: Bill Wavrin, Chef, Rancho La Puerta, Baja California,
  Mexico
  
  Source: The Rancho La Puerta Cookbook,

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