Roasted poblano pesto made without parmesan cheese. A flavorful appetizer or side dish. Great for tacos, roasted vegetables, sandwiches, cold pesto pasta salads.
Blender (To get smooth & creamy texture, I use ninja foodie blender)
Food Processor (To get coarse paste)
Ingredients
2poblano peppers
½cupcilantrotightly packed
¼cupwalnutsany nuts or use seeds to make it nutfree
1jalapenoor adjust as per taste
1lemon1.5 tablespoon lemon juice
3garlic pods
1teaspoonolive oil
½teaspoonsaltor adjust as per taste
Instructions
To begin with, first, wash and clean the peppers. Preheat the air fryer at 400F and transfer them into the basket. On high-temperature settings set the timer for 15 minutes. Flip them over after every 5 minutes, and roast until you see charred peppers from all the sides.
2 poblano peppers
Once they are charred, place them in a glass bowl and cover them for 5 minutes. After 5 minutes, remove the skin, stems, and seeds.
2 poblano peppers
At the final step, transfer all ingredients to the blender except olive oil. Blend till you get a smooth and creamy texture. Adjust salt as per taste. Garnish with olive oil and chopped walnut.
2 poblano peppers, ½ cup cilantro, ¼ cup walnuts, 1 jalapeno, 1 lemon, 3 garlic pods, ½ teaspoon salt
Notes
Tips
This pesto coming together even without adding olive oil. You can add a little while serving.
Adjust the heat as per taste.
Pesto can be stored in the fridge for up to 10 days easily. Even freezing it for up to a month is fine. Just portion out the sauce in ice trays and freeze. Once frozen keep them in a ziplock and store them.