Green Chile Pesto With Roasted Chayote Squash Recipe

Name: Green Chile Pesto With Roasted Chayote Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Pesto:; 6 serrano peppers; 6 cloves garlic, unpeeled; 1 poblano pepper; 1 bunch fresh cilantro with stems; 1/2 bunch fresh Italian parsley; 1 1/2 teaspoons kosher salt; 3/4 cup olive oil; For the Chayote Squash Side Dish:; 3 chayote squash; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1 lime, juiced; 1/3 cup crumbled soft goat cheese; 1 teaspoon pumpkin seeds, or to taste (optional)

Servings: persons

For the Pesto:
6 serrano peppers
6 cloves garlic, unpeeled
1 poblano pepper
1 bunch fresh cilantro with stems
1/2 bunch fresh Italian parsley
1 1/2 teaspoons kosher salt
3/4 cup olive oil
For the Chayote Squash Side Dish:
3 chayote squash
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 lime, juiced
1/3 cup crumbled soft goat cheese
1 teaspoon pumpkin seeds, or to taste (optional)

1
Heat a dry skillet over medium-high heat. Place serrano chiles and garlic in the hot skillet. Cook until blistered and browned on the outside and slightly softened, 5 to 7 minutes. Roast poblano over an open flame until blackened all over; wrap up in a paper towel to let steam.
2
Place serranos and garlic in a bowl; let cool until safe to handle. Peel the garlic and remove stems and seeds from serranos and poblano.
3
Place cilantro and parsley in a blender. Add peppers, garlic, salt, and olive oil. Pulse on and off, scraping down the sides if necessary, until puree is fairly smooth and slightly coarse. Store pesto in a bowl until ready to use.
4
Preheat the oven to 450 degrees F (230 degrees C).
5
Halve and quarter chayote lengthwise. Remove seeds and cut into 1-inch pieces. Place on a lined baking sheet. Toss with olive oil and salt.
6
Bake in the preheated oven until chayote is just barely fork-tender and lightly browned, about 30 minutes. Transfer to a bowl and add lime juice, 2 to 3 heaping spoonfuls of pesto, and goat cheese. Transfer salad to a serving dish and garnish with pumpkin seeds.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Pesto:, 6 serrano peppers, 6 cloves garlic, unpeeled, 1 poblano pepper, and more.

Yes, Green Chile Pesto With Roasted Chayote Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Chile Pesto With Roasted Chayote Squash

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