Poblano Pesto
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 1-1/4 cups.
"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
Ingredients
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2 large poblano peppers
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1 jalapeno pepper
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1/4 cup slivered almonds
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1/4 cup grated Parmesan cheese
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup olive oil
Directions
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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.
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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.
Nutrition Facts
2 tablespoons: 125 calories, 13g fat (2g saturated fat), 2mg cholesterol, 150mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 2g protein.
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