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Poblano Pesto Recipe
Poblano Pesto Recipe photo by Taste of Home

Poblano Pesto Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Poblano Pesto in Taste of Home April/May 2010, p46

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.

Reviews for Poblano Pesto(1)

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MY REVIEW
Reviewed Dec. 15, 2013

I made this with a quarter cup of heavy cream and mixed it over cavatappi pasta. I used a Serrano pepper instead of a jalapeno. it was plenty to cover 3/4 of a box of pasta. very mild heat but good flavor. works great to make ahead and top pasta later. leftovers are good cold too.

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