Roasted Poblano Walnut Pesto

By • October 1, 2016 0 Comments

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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 Wallace

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Makes about 1 cup

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