Name: Smoky Chipotle And Toasted Pepita Pesto
Ingredients: 4 Cloves garlic; 1 1/4 c Fresh cilantro; tightly packed; 1/2 ts Cumin; 1/2 ts Oregano; 3/4 c Pepitas (pumpkin seeds); toasted (or: 1/2 cup unsalted sunflower seeds); 1/3 c Sun-dried tomatoes packed in olive oil; chopped; 2 tb Red onion; chopped; 1 cn (7 Oz) whole chipotle peppers in adobo sauce; 3 tb Tequila; reposado or gold; 1 c Grated parmesan cheese; 2 tb Grated romano cheese; 3/4 c Olive oil

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	servings

INGREDIENTS

4		Cloves garlic
1 1/4	c	Fresh cilantro; tightly packed
1/2	ts	Cumin
1/2	ts	Oregano
3/4	c	Pepitas (pumpkin seeds); toasted (or: 1/2 cup unsalted sunflower seeds)
1/3	c	Sun-dried tomatoes packed in olive oil; chopped
2	tb	Red onion; chopped
1	cn	(7 Oz) whole chipotle peppers in adobo sauce
3	tb	Tequila; reposado or gold
1	c	Grated parmesan cheese
2	tb	Grated romano cheese
3/4	c	Olive oil

INSTRUCTIONS

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 process. Best made a day in advance of
serving. Keeps several weeks in fridge and can be frozen. Makes 2 3/4 cups
Recipe by: Tequila! by Hutson (posted by Janet Miller)
Posted to bbq-digest by PhantomBBQ@aol.com on Sep 13, 1999, converted by
MM_Buster v2.0l.

A Message from our Provider:

“Our God is an *_AWESOME_* God!”