Smoky Chipotle & Toasted Pepita Pesto


Posted by Janet Miller on September 14, 1996 at 22:46:58:

Smoky Chipotle & Toasted Pepita Pesto
(Janet Miller, from Tequila! by Hutson)

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, toast=
ed
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