Photo: Mike Kenneally
Poblano Pesto Recipe
8 ingredients
openrecipes
This southwestern twist on the Italian classic is great alone, but we like it in the Lasagne with Ricotta Filling, Chipotle-Tomato Sauce, and Poblano Pesto.
Estimated Nutrition (whole recipe, rough)
339
Calories
5g
Protein
34g
Fat
11g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound tomatillos
- 8 tablespoons olive oil, divided
- Kosher salt and freshly ground pepper to taste
- 6 cloves garlic, peeled
- 2 tablespoons New Mexico piñon, or other pine nuts
- 4 poblano chiles, roasted, peeled, seeded, with stems removed
- Salt to taste
- Fresh lime juice or juice from pickled jalapeños to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes