This is the most amazing and flavorful Roasted Poblano Pesto EVER! I love the roasted flavors from the poblano, the spiciness from the jalapenos as well as it’s perfectly balanced from the Asiago!
I am a roasted poblano fanatic, so of course I had to make a pesto with them. I love the smell of them roasting, I love to stuff them, dice them up and put them in everything! What do you like to use them in?
This pesto goes great with a Spanish red or white Rioja!
Recipe: Approx. 1 1/2 Cups
- 2 Poblano Peppers – roasted
- 3/4 Cup Raw Walnuts
- 1/2 Cup Aged Asiago Cheese -finely shredded
- 1/2 Cup Extra Virgin Olive Oil
- 1 – 2 Cloves Garlic
- 2 Tablespoon Fresh Squeezed Lime Juice
- 1/2 Teaspoon Sea Salt or to taste
Roast the peppers on the stovetop on medium high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
Measure all the ingredients then put into a food processor or blender and puree.
Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value. They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers. They are full of vitamin A, vitamin K, and potassium.