Tuesday, May 17, 2011

Pablano Pesto

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


2 poblano chiles, roasted
3/4 Cup Almond Meal
1/3 C Olive Oil
1 bunch cilantro
2 cloves garlic
Jalapeno (optional)


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.

No comments:

Post a Comment