This unique twist on traditional pesto swaps basil for dried ancho chilies and fresh chipotles, creating a sauce that is deeply smoky, slightly sweet, and warmly spicy. The combination of roasted red bell pepper and toasted pine nuts adds body and a nutty richness that balances the heat. It’s an incredibly versatile condiment that transforms simple weeknight meals. Spread it on pizza before baking, toss it with cooked pasta, or use it as a flavorful dip for crusty bread. The flavors deepen as it sits, making it a wonderful make-ahead option for busy cooks.
Chipotle-Ancho Chili Pesto – Bon Appetit
Description
This unique twist on traditional pesto swaps basil for dried ancho chilies and fresh chipotles, creating a sauce that is deeply smoky, slightly sweet, and warmly spicy. The combination of roasted red bell pepper and toasted pine nuts adds body and a nutty richness that balances the heat. It&# 226;ÂÂs an incredibly versatile condiment that transforms simple weeknight meals. Spread it on pizza before baking, toss it with cooked pasta, or use it as a flavorful dip for crusty bread. The flavors deepen as it sits, making it a wonderful make-ahead option for busy cooks.Ingredients
Directions
-
Remove stems and seeds from the dried ancho chilies.
-
Place the cleaned chilies in a large heat-proof bowl.
-
Cover the chilies completely with boiling water.
-
Let the chilies stand until softened, approximately 30 minutes.
-
Drain the chilies, reserving 1 tablespoon of the soaking liquid.
-
Meanwhile, roast the red bell pepper over a gas flame or under a broiler until the skin is blackened and blistered on all sides.
-
Transfer the hot pepper to a paper bag, seal it, and let it stand for 15 minutes to steam and loosen the skin.
-
Peel the blackened skin off the pepper, then stem and seed it.
-
Place the soaked anchos, reserved soaking liquid, roasted pepper, chipotles, pine nuts, lemon juice, and garlic into a food processor.
-
Pulse and blend until the mixture is almost smooth.
-
With the machine running, gradually drizzle in 1/4 cup of olive oil until the pesto is smooth and emulsified.
-
If the pesto is too thick or dry, mix in additional olive oil by spoonfuls until desired consistency is reached.
-
Season with salt to taste and adjust if necessary.
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.
chipotle, ancho, pesto, chili, smoky, spicy, vegan, sauce, pasta, dip, pine nuts, bell pepper, blender, quick, easy, meal prep, condiment, flavorful, roasted, garlic
