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

Instructions:

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.

From cali-zona.com