Roasted Poblano Walnut Pesto

Roast Poblano Walnut Pesto in a bowl, drizzled with oil and garnished with chopped walnuts and tomato slices.

This Roast Poblano Walnut Pesto is a bold, smoky twist on pesto! Roasted poblano peppers, toasted walnuts, garlic, lime juice, and a splash of olive oil, this vibrant green sauce is ready in under 30 minutes.

Course Condiment

Cuisine Mexican

Keyword asiago cheese, condiment, gluten-free pesto, pesto, roasted poblano walnut pesto, sauce, walnuts

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 149kcal

Author Bite Me Industries

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