Chipotle Cilantro Pesto

We made a batch of this pesto to use as a marinade for the Shrimp Tostada appetizer we made. This recipe makes about 2 cups of pesto, which is alot! A little bit of this stuff goes a long way! You can use it in so many ways though... as a spread on sandwiches, tossed with some pasta and veggies, as a marinade for meat, etc. I changed it a little bit (I left out the fresh parsley and used extra adobo to make it spicier). You can click on the link if you want the original recipe.

Ingredients:

2 c sliced fresh cilantro
1 chipotle chile in adobo, roughly sliced
3 garlic cloves
1/4 c shelled pumpkin seeds
2 c fresh spinach (leaves only)
1 tbsp sliced fresh oregano (I used a couple pinches of dried)
2 tbsps grated parmesan cheese
1 tbsp fresh lime juice
4 tsps olive oil

Directions:

Place cilantro, chile, garlic, pumpkin seeds, spinach, oregano, and parmesan cheese in a food processor or blender and pulse until mixed.

With the motor running, add oil and lime juice and process until smooth. You can adjust the heat by adding some of the adobo.

Scrape into a container, cover, & put in the fridge until ready to use. The pesto keeps for 3 to 4 days in the refrigerator.