Roasted Poblano Walnut Pesto

1. 1

   Preheat the broiler. (My gas oven offers temperatures for the broiler; I used 450u00b0.) Line a baking sheet with foil and place peppers on it. Broil for 10-15 minutes, flipping over halfway through, until skin is blackened. Remove and set aside to cool. When cool enough to handle, remove the skins, stems and seeds. Coarsely chop the peppers.

2. 2

   Pulse the toasted and cooled walnuts in a food processor until they become coarse crumbs. Add chopped peppers and remaining ingredients. Pulse until thoroughly combined, then run the food processor on low until the pesto is semi-smooth. Taste and adjust for salt. Pesto will keep in an airtight jar in the refrigerator for up to a week or in the freezer for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.