Poblano Pesto Recipe

Poblano Pesto Recipe photo by Taste of Home

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"You can omit the jalapeno for an additional poblano to bring the heat level down a bit." Pair this spicy pesto with cream and tomatoes and pour over pasta for an out-of-this-world entree. Susie Fisher, Watertown, MA

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Poblano Pesto Recipe

Prep/Total Time: 25 min.

Yield: 10 Servings

15 10 25

Ingredients

2 large poblano peppers
1 jalapeno pepper
1/4 cup slivered almonds
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Directions

Cut peppers in half; remove stems, seeds and membranes. In a large skillet, bring 1 in. of water to a boil. Add poblanos and jalapeno; cover and cook for 5-6 minutes or until tender. Drain; cool slightly and pat dry.
Place peppers in food processor; cover and pulse until blended. Add the almonds, cheese, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Yield: 1-1/4 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 2 tablespoons equals 125 calories, 13 g fat (2 g saturated fat), 2 mg cholesterol, 150 mg sodium, 2 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Poblano Pesto in Taste of Home April/May 2010, p46