The name just doesn’t do it justice. Fire roasted Poblanos, with mellow roasted garlic, toasted pumpkin seeds (Pepitas), and cilantro combine to make this vibrant green pesto a versatile, warm, earthy sauce. It’s bright flavors are a welcome addition to a mid winter meal.
Roasted Poblano Pesto
INGREDIENTS
2 Poblano chilies
½ head roasted garlic
1 clove raw garlic chopped
1 cup toasted pumpkin seeds
1 cup cilantro chopped
2 tablespoons olive oil
Water to thin
Salt
METHOD
- Roast the garlic
- Roast the chilies over a grill, a gas burner, a charcoal fire, under the broiler – whatever you have – until skin is black and blistered.
- Place chilies into a paper bag and close it up allowing the peppers to steam for about 10 minutes.
- Remove from bag, scrape off the skin, (I use the back of a paring knife) remove stems and seed and roughly chop. Don’t rinse!
- Put pumpkin seeds in food processor, pulse until mealy
- Add chopped chilies, cilantro and garlic, pulse until smooth
- Scrape down bowl, turn on processor, with motor running slowly add oil
- Taste and adjust salt
- If thinner consistency is desires, add a little water while whizzing pesto.
- Check seasoning again and adjust as needed.
Straight up on pasta (hmm… pumpkin gnocchi?) – mixed with some mayonnaise as a spread for sandwiches, as a dip, its nutty garlicky goodness with a warm glow make for some darn fine eating! I used it here as sauce for chicken.
Until next time, Eat Well & Keep Digging.
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February 14, 2012
That reminds me: last week, when I was looking in the cupboards for the Chipotles, I found a large dried smoked Poblano. I must find a use for it!
The roasted garlic looks great – I can picture the mellow creaminess even from here…
February 14, 2012
Thanks Mark, I’ve not seen the smoked Poblano, though I haven’t looked for it. I wonder if it goes by another name?
February 14, 2012
That sounds rather yummy-another one of your recipes I must give a try!! Thanks David.
February 14, 2012
Thanks GD, it makes almost a cup and a half so there is plenty to go around.
February 14, 2012
Very nice, I would love to try it but not sure I can get pumpkin seeds like that. All the ones here are roasted already but flat and hard (used for a snack), they don’t look anything like those. Interesting.
February 14, 2012
Becky these are pre shelled and toasted. We have a large hispanic population in this area and the shelled toasted pumpkin seeds are quite common. They are also great as a snack!
February 14, 2012
just stunning – great work!
February 14, 2012
Besides being visually appealing, it was delicious to boot!
February 14, 2012
This post, David, is a work of art, a real pleasure to read. The pesto you’ve shared sounds delicious and I imagine, like any pesto, very versatile. I cannot wait to give it a try! Thanks for sharing.
February 15, 2012
John, even just smeared on a piece of crusty bread, this pesto is wonderful!
February 15, 2012
So vibrant and flavorful! I love this combination of flavors – the pumpkin seeds add an interesting twist to the nutty part of pesto. I really could see this pared with many dishes and like the idea of a sauce with pumpkin gnocchi – the colors would be stunning!
February 15, 2012
I also like the idea of using both the pumpkin as well as the seeds in the same dish. I looked at your recipe for pumpkin gnocchi and may yet adapt it. I just ran out of time. Having not made gnocchi before I just stuck with the pesto.
February 19, 2012
I have made a pepita pesto before so I can’t wait to try you roasted poblano and garlic recipe. It sounds delicious.
March 4, 2012
This looks and sounds fabulous- need to take the time to make it
March 5, 2012
Mo, it takes about 30 minutes and only about 5 minutes hands on time.