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Chipotle-ancho Chili Pesto

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHIPOTLE-ANCHO CHILI PESTO
 Categories: Main dish, Pasta, Vegetarian
      Yield: 1 Recipe
 
      2 ea Dried ancho chilies
           -=OR=- pasilla chilies
      1 lg Red bell pepper
      2 ea Canned chipotle chilies
           -- (in adobo sauce)
           -- rinsed & seeded
    1/3 c  Pine nuts
      2 tb Fresh lemon juice
      2 ea Garlic cloves
    1/4 c  Olive oil (or more)
 
  If you prefer a milder sauce, use only one chipotle chili in this
  recipe; if you like your food super spicy, use two. Makes about 1-1/3
  cups Remove stems and seeds from ancho chilies.  Place chilies in
  large bowl. Cover with boiling water.  Let stand until soft, about 30
  minutes. Drain, reserving 1 tablespoon soaking liquid. Roast bell
  pepper over gas flame or in broiler until blackened on all sides.
  Seal in paper bag and let stand 15 minutes.  Peel, stem and seed
  pepper. In processor, blend ancho chilies, 1 tablespoon soaking
  liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and
  garlic until almost smooth. With machine running, gradually add 1/4
  cup olive oil; process until smooth. If pesto is dry, mix in more oil
  by spoonfuls. Season with salt.  (Can be made ahead. Press plastic
  wrap onto surface of pesto. Cover and refrigerate up to 2 days or
  freeze up to 1 week. Bring to room temperature before using.)
 
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