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Garden-Fresh Poblano Pesto Recipe

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!


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.


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!

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