This Roasted Poblano Pesto is 100% vegan, gluten-free, dairy-free, and absolutely delicious! It's the perfect dip or condiment for tacos, roasted veggies, sandwiches, or cold pasta salads.
Let's see how to make it in under 30 minutes!
Poblano peppers Herb Garlic Walnut
Oil Lemon juice Jalapeno
Nut-free- Skip adding nuts and substitute with seeds like pumpkin, or sunflower. Herb- Substitute it with any of these herbs like, parsley, mint, spinach, or simply use dry basil.
Let's whip up a batch of this Roasted Poblano Pesto in 4 easy steps!
Roast poblano peppers. Wash the poblanos and roast for 15 minutes in a pre-heated air-fryer.
Chop poblano peppers. Transfer them into a bowl and cool for 5 minutes. Remove the skin, seeds, and stems.
Blend everything. Transfer all the ingredients to a blender except the olive oil. Once creamy, transfer to a glass container.
Garnish and serve. Adjust salt and garnish with olive oil and some chopped walnut.