"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
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.