In twenty-five minutes this exceptional roasted poblano walnut pesto can be on your table making your main dishes swoon, and your side dishes jealous! Yes. Jealous.
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Why you will love this recipe!
Hello versatility! There are so many ways to use this roasted poblano walnut pesto to glamorize your table. This tasty pesto can elevate flavor in not just pastas, but tossed with rice, grain dishes, as a chip or crudité dip. It can also be served as a condiment for grilled proteins and in sandwiches.

List of Ingredients: Makes 1 ½ cups
Make sure to print the recipe card below and grab these items at the grocery store.
- 2 Poblano Peppers, roasted - see ways to roast poblanos below.
- ¾ c Raw Walnuts
- ½ c Aged Asiago Cheese -finely shredded
- ½ c Extra Virgin Olive Oil by @cucinaandamore
- 2 Garlic Cloves
- 2 tbs Fresh Squeezed Lime Juice
- ½ tsp Sea Salt or mined @redmondrealsalt

Ways to Serve Roast Poblano Walnut Pesto
- As a sandwich spread with grilled halloumi, garden tomatoes, spring greens, o.o. drizzle + pinch smoked salt.
- Twisted into al dente capellini, topped with toasted walnuts, shaved parm or asiago, light drizzle of olive oil with roast cherry tomatoes on the side, and a pinch of salt to the top.
- On zucchini zoodles for a gluten free option.
- Toss into fresh steamed rice
- Serve as a dip for chips or crudités
- You can turn this poblano pesto into a poblano chile sauce by adding a bit of heavy cream, warming in a saucepan on medium heat and serving over grilled chicken.


Substitutions for roast poblano walnut pesto
- Cheese - Parmesian, Dubliner, Aged White Cheddar
- Spice it up – add a ½ serano or ½ jalapeño pepper
- Nuts – swap for pistachios for a shift in flavor profile
Poblano Pepper Health Benefit Facts:
Besides pleasing your taste buds, poblano chiles are full of vitamin A, vitamin K, and potassium. One poblano pepper has 95% of your daily value of vitamin C! Poblanos are reportedly great for your immune system and help to reduce inflammation like arthritis and asthma. They are also helpful with the increase of oxygen helping the body to burn more calories in just 20 minutes after eating poblanos.

Ways to roast your poblano peppers
- On an open flame over a gas stove top
- On an outdoor grill
- In an air fryer
- Under an oven broiler on a baking sheet pan, stay close!, watch and rotate your peppers with a tong.
- After roasting, place poblano peppers in a sealed container or rolled paper bag to sweat for 10 minutes.

Some Fun History: origin of this dish
This recipe has blended two histories to create a versatile condiment that you could say is Mexican-Italian fusion. The best part is, you will love it!
Poblanos (pronounced: puh-blah-nohz) are mild chili peppers named after the Mexican state of Puebla where they were first grown. They're one of the most popular peppers used in Mexican history and Tex-Mex cooking because they have a really great flavor when roasted and are not spicy.
Traditional pesto is one of the sauces that belongs to the Italian culinary tradition typical of the Liguria region, originating in Genoa, which is located in the northern region of Italy. It began around the 16th century, traditionally served cold, consisting of crushed garlic, basil and pine nuts blended with Parmesan cheese and extra virgin olive oil.
Poblanos are a green chile that rank low on the scoville scale in the lower quadrant of all chile peppers. The best time for harvesting poblano peppers are July, August, September but roasted poblanos can be stored in a freezer year around. They are known as ancho chiles when dried.

Roasted Poblano Walnut Pesto
Ingredients
- 2 Poblano Peppers roasted
- ¾ cups Raw Walnuts
- ½ cups Aged Asiago Cheese finely shredded
- ½ cups Extra Virgin Olive Oil by @cucinaandamore
- 2 cloves Garlic
- 2 tbs Fresh Squeezed Lime Juice
- ½ teaspoon Sea Salt or mined @redmondrealsalt
Instructions
- Roast the peppers on the stovetop on medium-high heat. A gas stove works the best or char under the broiler in the oven, or on an outdoor grill.
- Char the peppers on all sides turning with a pair of tongs.
- When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
- Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
- Measure all the ingredients then put them into a food processor or blender and puree.
Notes

Nutrition

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