The name just doesn’t do it justice. Fire roasted Poblanos, with mellow roasted garlic, toasted pumpkin seeds (Pepitas), and cilantro combine to make this vibrant green pesto a versatile, warm, earthy sauce. It’s bright flavors are a welcome addition to a mid winter meal.
Roasted Poblano Pesto
2 Poblano chilies
½ head roasted garlic
1 clove raw garlic chopped
1 cup toasted pumpkin seeds
1 cup cilantro chopped
2 tablespoons olive oil
Water to thin
- Roast the garlic
- Roast the chilies over a grill, a gas burner, a charcoal fire, under the broiler – whatever you have – until skin is black and blistered.
- Place chilies into a paper bag and close it up allowing the peppers to steam for about 10 minutes.
- Remove from bag, scrape off the skin, (I use the back of a paring knife) remove stems and seed and roughly chop. Don’t rinse!
- Put pumpkin seeds in food processor, pulse until mealy
- Add chopped chilies, cilantro and garlic, pulse until smooth
- Scrape down bowl, turn on processor, with motor running slowly add oil
- Taste and adjust salt
- If thinner consistency is desires, add a little water while whizzing pesto.
- Check seasoning again and adjust as needed.
Straight up on pasta (hmm… pumpkin gnocchi?) – mixed with some mayonnaise as a spread for sandwiches, as a dip, its nutty garlicky goodness with a warm glow make for some darn fine eating! I used it here as sauce for chicken.
Until next time, Eat Well & Keep Digging.