Poblano Pesto

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

"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

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

Originally published as Poblano Pesto Pasta in Taste of Home April/May 2010

Reviews

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Average Rating:

betsymunro

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.