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Chipotle Pesto
Makes 4 servings
4 tomatoes, large, quartered
1/2 large onion, chopped
5 fresh garlic cloves
1 tbsp. olive oil
1 can black olives, sliced, drained and rinsed
1/2 cup fresh basil
1/2 cup olive oil
2 tbsp. Smoked Chipotle Powder
2 tsp. Paprika
Heat 1/4 cup plus 2 tablespoons of olive oil in a pan and pan roast
tomatoes, onion and garlic. Deglaze pan with a 1/4 cup of water. Add
mixture to a food processor along with remaining ingredients and
pulse until blended (can make chunky or puree smooth). Heat mixture
in sauce pan and serve over cooked pasta or grilled fish or meat.
http://www.whiskeyisland.com/recipes/pesto.html
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