Poblano Pesto

  • Yield : ~2 cups
  • Servings : lots!
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 60m


  • 4 Poblano peppers (may cool it down using 2 poblanos and 2 bell peppers)
  • 4 garlic cloves
  • 1 large bunch cilantro with bottom couple of inches of stems chopped off
  • 2 T. EVOO
  • 1/2 tsp. sea salt
  • 1/4 cup grated Swiss cheese
  • 1/4 cup pine nuts, toasted
  • Zest of one lemon



Step 1

Roast peppers over hot grill until they blister, remove and cover until cool. Gently peel loose skin off and seed. Place in food processor.

Step 2

Meanwhile, roast garlic alongside the peppers in a cast iron skillet with a few drops of EVOO in pan. Cook until browned. Place in food processor.

Step 3

Add cilantro, EVOO, salt and cheese to processor. Whirl until smooth. Then add pine nuts and lemon zest. Whirl just until smooth, leaving pesto a little chunky.

Step 4

Serve mixed into linguine (as in photo), over fish or chicken. The possibilities are endless!

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