Chipotle Cilantro Pesto

• 2 cups fresh spinach (leaves only)
• 2 cups chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup shelled pumpkin seeds
• 2 tablespoons grated parmesan cheese
• 1 tablespoon chopped fresh oregano
• 3 garlic cloves
• 1 chipotle chile in adobo, roughly chopped
• ADDITIONS
• 4 teaspoons olive oil or 4 teaspoons nonfat broth
• 1 tablespoon fresh lime juice

1. In a food processor, combine the spinach, cilantro, parsley, pumpkin seeds, cheese, oregano, garlic and chile. Pulse to blend.
2. With the motor running, add the oil and lime juice and process for 15 to 20 minutes until well blended.
3. Scrape into a container, cover, and refrigerate until ready to use.
4. The pesto keeps for 3 to 4 days in the refrigerator.
5. Makes 2 cups.
6. IDEA: Substitute chicken broth for oil and use the same day. Shake well before using.
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.

fresh spinach, fresh cilantro, parsley, pumpkin seeds, parmesan cheese, fresh oregano, garlic, additions, olive oil, lime juice

Taken from www.food.com/recipe/chipotle-cilantro-pesto-132790 (may not work)