Roasted Jalapeno Poblano Pesto

This pesto has so much flavor with a serious punch of spiciness!

Roasted-Jalapeno-Poblano-Pesto

I made this pesto with a cheese from Spain called Queso Iberico.  It is made from a mixture of cow, sheep, and goat’s milk.  It is a fairly rich cheese that is nutty and slightly sweet.  If you have never tried it, I highly recommend it!  It is great on a cheese platter.

 I ate this pesto with some walnuts, crackers and Mahón cheese.  Mahón cheese also comes from Spain and is a delightful creamy cheese. The skin is bright orange from being rubbed with butter or oil and paprika.  I love how the saltiness comes from the sea salt content in the grasses that the cows eat.

This pesto is also great on sandwiches or tossed in a salad.

Roasted-Jalapeno-and-Poblano-Pesto

I like this with a bubbly wine like Cava, Prosecco or a sparkling Rosé.

Roasted-Poblano-Jalapeno-Pesto

Recipe: Approx. 2 Cups

  • 1 Poblano Pepper – roasted
  • 3 Jalapeño Peppers – roasted
  • 1/2 Cup Raw Walnuts
  • 1/2 Cup Iberico Cheese
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Squeezed Lime Juice
  • 1 Clove Garlic
  • 1/4 Teaspoon Sea Salt – or to taste

Instructions:

 Peppers

Roast 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 then dice them.

Pesto

Finely shred the cheese and measure all ingredients then put everything in a food processor or blender and puree.

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