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


  1. Roast the garlic
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  3. Roast the chilies over a grill, a gas burner, a charcoal fire, under the  broiler – whatever you have – until skin is black and blistered.
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  5. Place chilies  into a paper bag and close it up allowing the peppers to steam for about 10 minutes.
  6. 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!
  7. Put pumpkin seeds in food processor, pulse until mealy
  8. Add chopped chilies, cilantro and garlic, pulse until smooth
  9. Scrape down bowl, turn on processor, with motor running slowly add oil
  10. Taste  and adjust salt
  11. If thinner consistency is desires, add a little water while whizzing pesto.
  12. 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.