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Get ready for our 16th Annual Herb Fest with this delicious recipe. One of our team members simply loves growing their own food and playing in the kitchen - this recipe is the latest deliciousness they’ve come up with!
Ingredients:
2 poblanos, dry roasted*
1-2 cloves of garlic
¼ cup of pepitas
1 bunch of cilantro
1 jalapeno
½ cup cotija cheese
Salt to taste
EVO or Avocado Oil to taste
*Pan roast the poblanos in a heavy bottom pan or under a broiler. Peel skins off and de-seed before using.
Directions:
Mix all ingredients other than oil in the food processor until the pepitas are well processed. Then, with the processor still running, add a healthy drizzle of your favorite olive or avocado oil until everything pulls together. Enjoy your poblano pesto!
Serving suggestions:
Great on tortillas with shredded chicken and cabbage, varied sandwiches, over your breakfast eggs, on pastas, or wherever else you enjoy pesto!
The garden-fresh poblano pesto recipe sounds absolutely delicious and perfect for summer meals! I love the idea of using fresh ingredients to create something vibrant and flavorful. To complement this dish, I’d recommend pairing it with a refreshing drink like mate argentino. This traditional beverage offers a unique taste and can enhance the overall experience of enjoying your pesto pasta. It's a delightful combination that will impress your guests and elevate your dining experience to a whole new level!