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+ servings

Poblano and Pistachio Pesto

Roasted and fresh poblano peppers, with jalapenos, cilantro, pistachios, Pecorino romano cheese, olive oil and lime juice.
Servings 8 Condiment Sides
Prep Time 20 minutes
Cook Time 8 minutes

Equipment

  • 1 Food processor

Ingredients

  • 3 large poblano peppers, stem and seeds removed and cut in half lengthwise (Half raw and half roasted)
  • 1 jalapeño pepper, stems and seeds removed and diced
  • 1 cup cilantro leaves
  • 8 large basil leaves or about 1/2 cup thinly sliced
  • 1/4 cup roasted pistachios
  • 1 clove garlic, minced
  • 1/3 cup grated Pecorino Romano or Parmesan cheese
  • 1/2 tsp. salt
  • 1 tbsp. fresh lime juice
  • 1/4 cup extra-virgin olive oil

Instructions

  • Roast half of the poblano peppers and half of the jalapeno peppers on the grill over medium heat for 3-4 minutes per side, just until beginning to brown and blister. Remove from heat and cool for about 10 minutes. (This step can be done several hours or a day ahead of time.)
  • Meanwhile, coarsely dice the raw poblano and jalapeño peppers.
  • Add pistachios to the food processor and puree until very fine. Add cilantro, basil and cheese and continue to process. Add both roasted and raw poblano peppers, jalapeño pepper, garlic, salt and lime juice and puree until smooth.
  • Finally, drizzle in olive oil and process one final time until smooth. There will still be some lumps, but mostly smooth.
Course: Appetizer, Side Dish
Keyword: pesto, roasted poblanos