Daily Recipe - Southwestern Pesto

Southwestern Pesto
Makes about 2 cups

4 c. loosely packed fresh basil leaves
1 c. walnuts
1/2 c. finely shredded Parmesan cheese
1/2 c. oil-packed sun dried tomatoes, drained (reserve liquid)
3 cloves garlic
2 chipotle peppers in adobo sauce (more or less to taste)
1 tsp. salt

1. Place all ingredients in a food processor; cover and process until finely ground and mixture makes a paste. Add reserved oil a little at a time until mix is a thick but spreadable paste. To serve, toss with pasta or spread on crackers with cream cheese.

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