Author Notes: This addictive puree is a perfect condiment for tacos (especially roasted cauliflower or breakfast tacos) but it would also do well on a sandwich, as a dip, or swirled into rice. You could even blend it into guacamole...
This just so happens to be vegan. —Lindsay Schneider
Makes: about 1 cup
cup walnuts, toasted and cooled
cup cilantro leaves, packed
tablespoons olive oil
teaspoon ground cumin
salt to taste
- Preheat the broiler. (My gas oven offers temperatures for the broiler; I used 450°.) Line a baking sheet with foil and place peppers on it. Broil for 10-15 minutes, flipping over halfway through, until skin is blackened. Remove and set aside to cool. When cool enough to handle, remove the skins, stems and seeds. Coarsely chop the peppers.
- Pulse the toasted and cooled walnuts in a food processor until they become coarse crumbs. Add chopped peppers and remaining ingredients. Pulse until thoroughly combined, then run the food processor on low until the pesto is semi-smooth. Taste and adjust for salt. Pesto will keep in an airtight jar in the refrigerator for up to a week or in the freezer for up to 3 months.