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Ancho Tomato Pesto

Ancho Tomato Pesto
A delicious and versatile South-of-the-Border version of pesto, that will really liven up dinner!
Ingredients:

4 lg dried Ancho chiles, stemmed, seeded and torn into pieces
4 sun-dried tomatoes, chopped (not in oil)
2/3 c roasted red peppers from jar, chopped
1/2 c toasted pinenuts
2 tb apple cider vinegar
2 tb extra virgin olive oil
1 tb light molasses
1 tb toasted sesame seeds



Directions:


Place chilies and tomatoes in medium metal bowl. Add enough boiling water to cover; let soften 20 minutes.
Drain chilies and tomatoes, reserving 3/4 cup soaking liquid.

 

Transfer chilies, tomatoes and reserved liquid to blender.

Add remaining ingredients; blend until smooth. Season with salt and pepper.

 

(Can be made 2 days ahead. cover; chill)

Products suggested for this recipe:



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EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com