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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

  1. 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.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them 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. Finely shred the cheese and measure all ingredients then put everything in a food processor or blender and puree.