Pasta Sauce: Sun-Dried Tomato and Chipotle Pesto

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Sun-Dried Tomato and Chipotle Pesto

 

2/3 cup sun-dried tomatoes packed in oil, drained reserving the oil

3/4 cup fresh parsley

1/2 cup pine nuts

2 shallots, coarsely chopped

2 cloves garlic

1 tablespoon red wine vinegar

2 canned chipotles in adobo sauce, rinsed

2 tablespoons lemon juice, fresh preferred

Olive oil

Salt and freshly ground black pepper

Garnish: Sliced black olives

 

 

 

 

 

Put the parsley and tomatoes in a food processor or blender and pulse to finely

chop. Add the pine nuts, shallots, garlic, vinegar, chipoltes, and lemon juice

and continue to pulse.

 

Measure the reserved oil and add olive oil to make 1/4 cup. With the machine

running, slowly add just enough of the oil to make a smooth sauce. If the pesto

is too dry, add a little more oil and season with salt and pepper.

 

Cook the pasta until done. Reserve a 1/4 cup of the cooking water and add to the

pesto to thin the sauce and make it more creamy.

 

Put the pasta in a large serving bowl. Add the pesto and toss to coat. Garnish

with the olives and serve.

 

Yield: 4 to 6 servings

Heat Scale: Hot

 

Source: Nancy’s Fiery Fare: No-Cook Hot Pasta Sauces by Nancy Gerlach

Formatted by Chupa Babi: 07.01.08

 

Ancho or pasilla chiles can be substituted for the fiery chipotles if you desire

a milder sauce. I’ve even used this pesto on pizza in place of the more

traditional tomato sauce for a hot, south of the border taste.

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