• 10servings
  • 25minutes
  • 125calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large poblano peppers

  2. 1 jalapeno pepper

  3. 1/4 cup slivered almonds

  4. 1/4 cup grated Parmesan cheese

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon pepper

  7. 1/2 cup olive oil

Instructions Jump to Ingredients ↑

  1. Poblano Pesto Recipe photo by Taste of Home Cut peppers in half; remove stems, seeds and membranes. In a large skillet, bring 1 in. of water to a boil. Add poblanos and jalapeno; cover and cook for 5-6 minutes or until tender. Drain; cool slightly and pat dry.

  2. Place peppers in food processor; cover and pulse until blended. Add the almonds, cheese, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Yield: 1-1/4 cups.


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