- 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
- 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.
Reviews for Poblano Pesto
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"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."