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Roasted Poblano Cilantro Pesto Recipe:

Approx. 2 Cups

Ingredients

  • 1 Poblano Pepper - roasted
  • 1 Cup Cilantro Leaves
  • 1/2 Cup Raw Walnuts
  • 1 Cup Manchego Cheese - finely shredded
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 -2 Garlic Cloves
  • 2 Tablespoons Fresh Squeezed Lime Juice
  • 1/4 + 1/8 Teaspoons Teaspoons Sea Salt (or to taste)

Instructions

Roasted pepper

  1. Roast the poblano pepper on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char. It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds and stems.

Pesto

  1. Measure everything and put into a bowl of a food processor or blender and puree until the desired texture.
  2. Scrape the sides at least once.