Directions:
- Place peppers on an aluminum foil-lined baking sheet.
- Broil 5 inches from heat about 5 minutes on each side or until blistered.
- Place peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
- Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 1 week.
- Note: Poblano peppers are dark green, tapered chile peppers, about 3 inches wide and 4 to 5 inches long. You can find them in the produce section of your grocery store.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2027.04 Kcal (8487 kJ) | ||
| Calories from fat | 1873.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 208.22g | 320% | |
|---|---|---|---|
| Cholesterol | 66mg | 22% | |
| Sodium | 3478.99mg | 145% | |
| Potassium | 389.49mg | 8% | |
| Total Carbs | 13.11g | 4% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 36.7g | 73% | |
| Vitamin C | 19.4mg | 32% | |
| Iron | 2mg | 11% | |
| Calcium | 880.4mg | 88% | |
| Amount Per 100 g | |||
| Calories | 590.44 Kcal (2472 kJ) | ||
| Calories from fat | 545.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.65g | 320% | |
|---|---|---|---|
| Cholesterol | 19.22mg | 22% | |
| Sodium | 1013.37mg | 145% | |
| Potassium | 113.45mg | 8% | |
| Total Carbs | 3.82g | 4% | |
| Sugars | 0.63g | 9% | |
| Dietary Fiber | 0.76g | 10% | |
| Protein | 10.69g | 73% | |
| Vitamin C | 5.7mg | 32% | |
| Iron | 0.6mg | 11% | |
| Calcium | 256.4mg | 88% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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