Poblano Pesto

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Poblano Pesto

 

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

 

 

 

Preheat the oven to 400°F.

Soak the tomatillos for 10 minutes in hot water. Remove the outer papery husk

and pat the tomatillos dry with paper towels. Toss them with 2 tablespoons olive

oil, and sprinkle with salt and pepper. Place on a baking sheet and roast in the

oven for 20 minutes, or until soft and lightly browned. Cool..

Place the garlic in a small skillet with 2 tablespoons olive oil over medium

heat. Sauté until cloves are lightly browned and set aside.

Place the garlic and piñon nuts in the work bowl of a food processor and finely

chop. Add the tomatillos and their juice, the poblano chiles, and the remaining

olive oil, and purée until smooth. Season with salt and lime juice to taste.

Make sure the purée is thin enough to drizzle, adding 1 or 2 tablespoons water

if it seems too thick. Pour the mixture into a container, cover with plastic

wrap pressed onto the surface of the pesto, and set aside.

 

Author: Southwest Flavors: Sante Fe School of Cooking by Susan Curtis and Nicole

Curtis Ammerman

Source: Chow.com

Formatted by Chupa Babi: 02.26.08

 

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.

 

 

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