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Poblano Pesto Recipe
|Pumpkin seeds||3⁄4 Cup (12 tbs)|
|Canola oil||1⁄4 Cup (4 tbs)|
|Cilantro leaves||1 Cup (16 tbs) (Loosely Packed)|
|Virgin olive oil||1 Tablespoon|
|Lime juice||2 Tablespoon|
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
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.