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Poblano Pesto

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by susie fisher

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

"You can omit the jalapeno for an additional poblano to bring the heat level down a bit." Pair this spicy pesto with cream and tomatoes and pour over pasta for an out-of-this-world entree. Susie Fisher, Watertown, MA

Test Kitchen Approved

Poblano Pesto

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Yield: 1-1/4 cups
Prep: 15 min
Cook: 10 min
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Ingredients

  • 2 large poblano peppers
  • 1 jalapeno pepper
  • 1/4 cup slivered almonds
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
Text Ingredients

Directions

  1. 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.

Nutrition Facts

2 tablespoons: 125 calories, 13g fat (2g saturated fat), 2mg cholesterol, 150mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 2g protein.
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