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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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 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 |
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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