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Roasted Poblano Pesto

Approx. 1 1/2 Cups

Ingredients

  • 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

Instructions

Peppers

  1. 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.
  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.  Slice in half and remove the seeds and stems.

Pesto

  1. Measure all the ingredients then put them into a food processor or blender and puree.