Poblano Pesto Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 large poblano peppers
- 1 jalapeno pepper
- 1/4 cup slivered almonds
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
Instructions
- Cut peppers in half; remove stems, seeds and membranes. In a large skillet, bring 1 in. of water to a boil. Add poblanos and jalapeno; cover and cook for 5-6 minutes or until tender. Drain; cool slightly and pat dry.
- Place peppers in food processor; cover and pulse until blended. Add the almonds, cheese, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.
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