Chipotle-Ancho Chili Pesto

1. 1

   Place chilies in large bowl.

2. 2

   Cover with boiling water.

3. 3

   Let stand until soft, about 30 minutes.

4. 4

   Drain, reserving 1 tablespoon soaking liquid.

5. 5

   Roast bell pepper over gas flame or in broiler until blackened on all sides.

6. 6

   Seal in paper bag and let stand 15 minutes.

7. 7

   Peel, stem and seed pepper.

8. 8

   In processor, blend ancho chilies, 1 tablespoon soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost smooth.

9. 9

   With machine running, gradually add 1/4 cup olive oil; process until smooth.

10. 10

    If pesto is dry, mix in more oil by spoonfuls.

11. 11

    Season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.