Roasted Poblano Spirulina Pesto

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Recipe: Approx. 2 Cups

2 Poblano Peppers – roasted
3/4 Cup Raw Walnuts
1/2 Cup Manchego Cheese – finely shredded (I used 6 month aged)
1/2 Cup Extra Virgin Olive Oil
2 Cloves Garlic
2 Tablespoons Fresh Squeezed Lemon Juice
1 1/2 Teaspoons Spirulina Powder – or to taste
1/2 Teaspoon Sea Salt or to taste


Roast the poblano peppers, remove the burnt skin, remove the stems and seeds.

Finely shred the manchego, peel the garlic, measure all other ingredients, put into a food processor or blender and puree.