Recipe for Smoky Chipotle and Toasted Pepita Pesto

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Yield:

1 servings

Ingredients:

Amount	Ingredient
4 x	Cloves garlic
1/4 cup	Fresh cilantro, tightly packed
1/2 tsp	Cumin
1/2 tsp	Oregano
3/4 cup	Pepitas (pumpkin seeds), toasted (or: 1/2 cup unsalted sunflower seeds)
1/3 cup	Sun-dried tomatoes packed in olive oil, chopped
2 tbl	Red onion, chopped
1 can	(7 Oz) whole chipotle peppers in adobo sauce
3 tbl	Tequila, reposado or gold
1 cup	Grated parmesan cheese
2 tbl	Grated romano cheese

Instructions:

Instructions: In a food processor, grind garlic and cilantro; add cumin, oregano, pepitas, tomatoes, and onion. Add the chipotles (reserving 2 of the chiles for other uses), the tequila, and cheeses. Slowly pour in the olive oil to form a thick paste; do not over process. Best made a day in advance of serving. Keeps several weeks in fridge and can be frozen.

Makes 2 3/4 cups

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