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Poblano Pesto

Name: Poblano Pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1-1/4 cups.
Cuisine: Europe, Italian, North America, Mexican
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

1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

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

Poblano Pesto Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Poblano Pesto

Ingredients

Directions

Nutrition Facts

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