Roasted poblano pesto (Vegan, GF, DF)
Roasted poblano pesto made without parmesan cheese. A flavorful appetizer or side dish. Great for tacos, roasted vegetables, sandwiches, cold pesto pasta salads.
Equipment
- Blender (To get smooth & creamy texture, I use ninja foodie blender)
- Food Processor (To get coarse paste)
Ingredients
- 2 poblano peppers
- 1/2 cup cilantro tightly packed
- 1/4 cup walnuts any nuts or use seeds to make it nutfree
- 1 jalapeno or adjust as per taste
- 1 lemon 1.5 tbsp lemon juice
- 3 garlic pods
- 1 tsp olive oil
- 1/2 tsp salt or 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, 1/2 cup cilantro, 1/4 cup walnuts, 1 jalapeno, 1 lemon, 3 garlic pods, 1/2 tsp 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.
Nutrition
Calories: 21kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 78mgPotassium: 51mgFiber: 1gSugar: 1gVitamin A: 107IUVitamin C: 18mgCalcium: 6mgIron: 1mg
Tried this recipe?Mention @thefitmealideas or tag #thefitmealideas. I would LOVE to see your creations!
