Poblano Pesto Recipe

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Poblano Pesto
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Ingredients
7
Count
Nutrition
132
Calories
Total time
25
Minutes
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Ingredients:

  • 1/4 cup slivered almonds
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup olive oil

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. Yield: 1-1/4 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 131.64 Kcal (551 kJ)
Calories from fat 124.55 Kcal
% Daily Value*
Total Fat 13.84g 21%
Cholesterol 2.2mg 1%
Sodium 155.24mg 6%
Potassium 31.27mg 1%
Total Carbs 0.92g 0%
Sugars 0.26g 1%
Dietary Fiber 0.42g 2%
Protein 1.73g 3%
Vitamin C 1.7mg 3%
Iron 0.1mg 1%
Calcium 36.8mg 4%
Amount Per 100 g
Calories 690.17 Kcal (2890 kJ)
Calories from fat 653 Kcal
% Daily Value*
Total Fat 72.56g 21%
Cholesterol 11.53mg 1%
Sodium 813.93mg 6%
Potassium 163.97mg 1%
Total Carbs 4.84g 0%
Sugars 1.38g 1%
Dietary Fiber 2.2g 2%
Protein 9.08g 3%
Vitamin C 8.7mg 3%
Iron 0.7mg 1%
Calcium 192.8mg 4%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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