Chile Pesto (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Chile Pesto

http://www.eatingwell.com/recipes/chile_pesto.html

From EatingWell:  August/September 2005

A cross between an enchilada sauce and mole, this pesto pairs well with grilled meat or vegetables.

About 1 cup | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Coat a large nonstick skillet with cooking spray and place over medium heat. Add onion and cook, stirring often, until soft, about 2 minutes. Add garlic; cook, stirring constantly, for 20 seconds more. Add chiles; cook, stirring constantly, for 30 seconds. Add water and immediately turn off the heat. When the water stops boiling, pour the chile mixture into a small bowl. Make sure all the pieces are submerged; cover and set aside to soften, 20 minutes.
  2. Pour the chile mixture into a food processor or large blender. Add pepitas, thyme, cumin and salt. Pulse a few times, then process until smooth, or to the desired consistency, scraping down the sides occasionally.

Nutrition

Per 2-tablespoon serving : 27 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 1 g Protein; 0 g Fiber; 149 mg Sodium; 47 mg Potassium

Exchanges: 1/2 fat

Tips & Notes