Chipotle Cilantro Pesto

• cups fresh spinach (leaves only)↗2
• cups chopped fresh cilantro2
• cup chopped fresh flat-leaf parsley1⁄4
• cup shelled pumpkin seeds↗1⁄4
• tablespoons grated parmesan cheese2
• tablespoon chopped fresh oregano1
• garlic cloves↗3
• chipotle chile in adobo, roughly chopped1
• ADDITIONS
• teaspoons olive oil or 4 teaspoons nonfat broth↗4
• tablespoon fresh lime juice↗1

Step-by-step instructions

1. 1

   In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.

2. 2

   With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended.

3. 3

   Scrape into a container, cover, and refrigerate until ready to use.

4. 4

   The pesto keeps for 3 to 4 days in the refrigerator.

5. 5

   Makes 2 cups.

6. 6

   IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.

7. 7

   NOTES : Adjust the "fire" of the adobo (hotter than the chile) to your taste and experience. For more flavor, add tarragon, rosemary, sun-dried tomatoes, roasted red bell peppers, roasted eggplant, whatever! Use as a condiment. Dab and swirl into thick soups. Toss onto hot pasta, especially good on polenta-pasta-twists. Add to salsa. The cilantro pesto could be made, I think, with less or no oil - sub broth.