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
Ingredients
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3
poblano pepppers
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1/3 cup
walnuts, toasted and cooled
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1
lime, juiced
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3/4 cup
cilantro leaves, packed
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2 tablespoons
olive oil
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1/2 teaspoon
ground cumin
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salt to taste
Directions
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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.
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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.
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