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Poblano Pesto

Meal.Mates's picture
Ingredients
  Pumpkin seeds 3⁄4 Cup (12 tbs)
  Canola oil 1⁄4 Cup (4 tbs)
  Poblano chiles 5
  Cilantro leaves 1 Cup (16 tbs) (Loosely Packed)
  Virgin olive oil 1 Tablespoon
  Lime juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
Directions

Toast the pumpkin seeds and let cool.
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.
Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel and seed the poblanos place in a food processor with the toasted pumpkin seeds, and chop for 1 minute.
Add the cilantro and blend for 1 minute.
Add the olive oil lime juice, and salt, and run for 30 seconds longer, or until smooth.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Chili

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1320 Calories from Fat 854

% Daily Value*

Total Fat 97 g149.6%

Saturated Fat 9.5 g47.4%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 546.8 mg22.8%

Total Carbohydrates 99 g33%

Dietary Fiber 19 g75.8%

Sugars 0.7 g

Protein 29 g57%

Vitamin A 371.8% Vitamin C 25.9%

Calcium 12.1% Iron 71.2%

*Based on a 2000 Calorie diet

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Poblano Pesto Recipe