Charred Poblano and Garlic Pesto
Elevate your pesto game with this bold and smoky Charred Poblano and Garlic Pesto. Featuring fire-roasted poblano peppers, caramelized garlic, and the nutty crunch of toasted pine nuts, this recipe is a flavorful twist on the classic Italian staple. Fresh cilantro and zesty lime juice add a vibrant, citrusy flair, while Parmesan cheese lends a rich, savory depth. Perfect as a pasta sauce, a spread for sandwiches, or a topping for grilled meats, this versatile pesto boasts layers of flavor from its unique combination of charred vegetables and aromatic ingredients. Ready in just 25 minutes, it’s an easy way to add gourmet appeal to your favorite dishes while embracing big, bold flavors.
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Recipe Information
Ingredients
- 2 large Poblano peppers
- 4 large Garlic cloves
- 0.5 cup Olive oil
- 0.25 cup Pine nuts
- 0.5 cup Parmesan cheese
- 0.5 cup (packed) Fresh cilantro leaves
- 2 tablespoons Fresh lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water (optional)
Instructions
Turn on your oven’s broiler (or preheat a gas stove or grill) to high heat.
Place the poblano peppers directly under the broiler or over an open flame. Cook, turning occasionally, until the skins are charred and blackened on all sides, about 8-10 minutes.
Once charred, transfer the peppers to a heatproof bowl and cover with plastic wrap or a clean kitchen towel. Let them steam for 5 minutes. This makes the skins easier to remove.
While the peppers steam, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently, until golden and fragrant. Remove from heat and set aside.
Peel the charred skin off the poblano peppers and remove the stems, seeds, and membranes. Be careful not to rinse the peppers to retain their smoky flavor. Roughly chop them.
In a food processor, combine the peeled poblano peppers, garlic, toasted pine nuts, cilantro, parmesan cheese, lime juice, salt, and black pepper. Pulse a few times to break everything down.
With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. If the pesto is too thick, add water a tablespoon at a time to reach your desired consistency.
Taste and adjust seasoning, adding more salt, lime juice, or black pepper if needed.
Transfer the pesto to a clean jar or airtight container. It can be refrigerated for up to 5 days or frozen for longer storage.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 22.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.1 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
