Cilantro Roasted Pepper Pistachio Pesto
From turtle66 14 years ago
- 10 minutes to make
- Serves 4
A nice delicious alternative Pesto that is Yummy in Pasta, Rice, Sandwiches or Crostoni.(great with a squeeze of lime) Courtesy of "shewearsmanyhats.com"
Ingredients
- Ingredients: shopping list
- 1/3 cup pistachios; roasted (pine nuts or walnuts may be substituted) shopping list
- 2 whole garlic cloves shopping list
- 2 poblano peppers; roasted, seeded and peeled shopping list
- 1 jalapeno pepper; roasted, seeded and peeled shopping list
- 1 cup cilantro; loosely packed shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1/2 cup parmesan cheese; shredded shopping list
- pinch(s) salt and pepper (to taste) shopping list
How to make it
- Directions:
- Begin by roasting the peppers. Everyone seems to have their favorite way to roast peppers but here’s one way to do it. First cut the peppers in half lengthwise and remove the seeds and seed knob.Coat them inside and out with olive oil then place them, cut side down, on a baking sheet and bake in a 500° oven for about 15 minutes.
- - Process nuts and garlic in a food processor until finely minced.
- - Add peppers and cilantro and process while slowly streaming in the olive oil until smooth.
- - Add cheese and pulse a few times until blended.
- - Salt and pepper to taste.
- - Refrigerate covered until ready to serve
- - I like to add a squeeze of lime when using this pesto with pasta
The Rating
Reviewed by 6 people-
YUMMOLICIOUS!!!
greekgirrrl
in Long Island loved it
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Super dish! Just so happens we are growing poblano peppers this spring. Love the flavor and texture, not to mention the many wonderful recipes like this one. You have our High Five!
J and M
quaziefly
in ALL POINTS loved it
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Sounds absolutely delish! Saved and thanks for posting!
juels
in Clayton loved it
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