Poblano Pesto

7 ingredients
2 steps

Ingredients

  • 3/4 cup pumpkin seeds I strongly recommend the unroasted, raw<
  • 1/4 cup canola oil
  • 5 poblano chiles
  • 1 cup cilantro Loosely packed, tightly packed!
  • extra-virgin olive oil 1 tablespoon
  • 2 tablespoons fresh lime juice I just squeeze a whole lime
  • 1/2 teaspoon salt

Directions

  1. 1
    Heat the canola oil in a skillet and when almost smoking, turn the poblanos in the hot oil for 45 seconds until blistered but not blackened.(the chiles get a bit oily this way, but they're not swimming in it and by blistering the skins this way, the chiles retain more of a bright green color) Transfer to a bowl, cover with plastic wrap (towel's better - less additional cooking happens that way), and let steam for 10 minutes (maybe a bit longer - til they're cool enough to handle).
  2. 2
    Peel and seed the Poblanos, place in a food processor with the toasted pumpk

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