Poblano Pesto Recipe
Ingredients
| Pumpkin seeds | 3/4 Cup (16 tbs) | |
| Canola oil | 1/4 Cup (16 tbs) | |
| 5 poblano chiles | ||
| 1 cup loosely packed cilantro leaves | ||
| 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.
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.
Chef
