Roasted Poblano Walnut Pesto

Name: Roasted Poblano Walnut Pesto
Ingredients: 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

7 ingredients

2 steps

Ingredients

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

Directions

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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