This Roasted Jalapeno Poblano Pesto is a spicy alternate to your classic pesto. It is packed with flavor from the poblano peppers and the Iberico cheese and has a wonderful spiciness from the jalapeno peppers!
I used a cheese from Spain called Queso Iberico. It is made from a mixture of cow, sheep, and goat’s milk. It’s a fairly rich cheese and has notes of nuttiness and a slightly sweet quality. If you have never tried it, I highly recommend it! It’s the perfect cheese for a cheese platter. I served this pesto with some walnuts, crackers and wine.
It is also great on crusty bread, sandwiches or tossed in a salad.
I like this with a bubbly wine like Cava, Prosecco or a sparkling Rosé.
Roasted Jalapeno Poblano Pesto
Approx. 2 Cups
Ingredients
- 2 Small Poblano Pepper – roasted
- 2 Jalapeño Peppers – roasted
- 1/2 Cup Raw Walnuts
- 1/2 Cup Iberico Cheese or Manchego
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Lime Juice - fresh squeezed
- 1 Clove Garlic
- 1/2 Teaspoon Sea Salt – or to taste
Instructions
Peppers
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Roast peppers on the stove top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems.
Pesto
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Finely shred the cheese and measure all ingredients then put everything in a food processor or blender and puree.
