Poblano Pesto

81
Poblano Pesto

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    large poblano peppers

  • 1

    jalapeno pepper

  • ¼

    cup slivered almonds

  • ¼

    cup grated Parmesan cheese

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • ½

    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. Yield: 1-1/4 cups.


Nutrition

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