Chipotle-Ancho Chili Pesto

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Servings: 1 Difficulty: Advanced
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A smoky, spicy, and deeply savory vegan pesto perfect for pasta, sandwiches, and roasted vegetables.
Chipotle-Ancho Chili Pesto recipe image

This vibrant Chipotle-Ancho Chili Pesto is a bold departure from traditional basil pestos, offering a rich, smoky depth with a gentle kick of heat. By rehydrating dried ancho chilies and blending them with fresh roasted bell peppers, you create a luxurious, velvety sauce that is both complex and comforting. The addition of canned chipotles in adobo brings a tangy, smoky undertone that balances the sweetness of the peppers and the nuttiness of the pine nuts. This versatile condiment is incredibly easy to make and stores well, making it a fantastic shortcut for weeknight dinners. Drizzle it over roasted potatoes, swirl it into warm pasta, or use it as a spread on grilled cheese sandwiches. It’s a flavorful, plant-based way to elevate simple ingredients into something truly special.

Chipotle-Ancho Chili Pesto recipe image
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Chipotle-Ancho Chili Pesto

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 105.0

Description

This vibrant Chipotle-Ancho Chili Pesto is a bold departure from traditional basil pestos, offering a rich, smoky depth with a gentle kick of heat. By rehydrating dried ancho chilies and blending them with fresh roasted bell peppers, you create a luxurious, velvety sauce that is both complex and comforting. The addition of canned chipotles in adobo brings a tangy, smoky undertone that balances the sweetness of the peppers and the nuttiness of the pine nuts. This versatile condiment is incredibly easy to make and stores well, making it a fantastic shortcut for weeknight dinners. Drizzle it over roasted potatoes, swirl it into warm pasta, or use it as a spread on grilled cheese sandwiches. It&# 226;ÂÂs a flavorful, plant-based way to elevate simple ingredients into something truly special.

Ingredients

Directions

  1. Remove stems and seeds from the dried ancho chilies.
  2. Place the cleaned ancho chilies in a large heatproof bowl.
  3. Cover the chilies completely with boiling water.
  4. Let the chilies stand until soft, approximately 30 minutes.
  5. Drain the chilies, reserving 1 tablespoon of the soaking liquid.
  6. Roast the red bell pepper over a gas flame or under a broiler until the skin is blackened on all sides.
  7. Seal the roasted pepper in a paper bag and let it stand for 15 minutes to steam.
  8. Peel off the charred skin, then stem and seed the pepper.
  9. In a food processor, combine the rehydrated ancho chilies, reserved soaking liquid, roasted bell pepper, chipotle chilies, pine nuts, lemon juice, and garlic cloves.
  10. Blend the mixture until it is almost smooth.
  11. With the machine running, gradually drizzle in the olive oil and process until the pesto is smooth and emulsified.
  12. If the pesto is too thick, mix in additional olive oil by the spoonful until desired consistency is reached.
  13. Season with salt to taste.
  14. To store, press plastic wrap directly onto the surface of the pesto to prevent oxidation.
  15. Cover and refrigerate for up to 2 days or freeze for up to 1 week.
  16. Bring to room temperature before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 105.0kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 1.1g6%
Cholesterol 51.0mg17%
Sodium 1005.5mg42%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 14.5g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chipotle, ancho, pesto, vegan, chili, smoky, spicy, pasta, sauce, bell pepper, pine nuts, adobo, plant based, condiment, roasted, garlic, olive oil, homemade, versatile
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