Donnie brought a recipe home from one of his co-workers, Matt Gintzler, that is PHENOM!
It doesn't sound nearly as delicious as it tastes but, trust me, it is worth making. We just used it as a dip with plantain chips tonight, but I would use it over spaghetti squash, on eggs, anywhere. It's super yummy!
Pablano Pesto
Ingredients:
2 poblano chiles, roasted
3/4 Cup Almond Meal
1/3 C Olive Oil
1 bunch cilantro
2 cloves garlic
Salt
Jalapeno (optional)
Method:
If chiles are not roasted, seed, coat with olive oil, and roast at 400 F until soft and skin bubbles. Let cool until they can be handled bare-handed.
Combine all ingredients in food processor and blend until smooth.
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