I love making purées and pestos. There's something so satisfying about throwing things into a blender, pressing on, and watching the perfect combination of ingredients mix together. The result, if ever too salty or too spicy, can always be fixed by tossing something else in and giving the concoction a final blend. Once you achieve depth of flavor in a purée, you achieve a week's worth of solid zesty sandwiches (not to mention late night crackers and dip).
Did you know tomatillos are part of the tomato family? These round shape berries have an incredible tart and lemon-y flavor, perfect for a zesty pesto.
1 Jalapeño pepper
1 Roasted poblano pepper
1 Cups walnuts or almonds
1 Clove garlic
Juice of 1 and 1/2 limes
1 Bunch of cilantro and parsley
1/2 cup of Queso Fresco cheese (optional, but delicious)
2 Tablespoons extra virgin olive oil
Salt and pepper to taste
1. Remove the husks from tomatillos, wash, core and cut in half
2. Arrange tomatillos and whole jalapeño on a baking sheet. Broil tomatillos and jalapeño for 8 minutes and let cool.
3. While cooling, roast the polblano. Using tongs, hold the poblano over an open flame on medium-high heat.
4. Once the pepper is charred, place the poblano on a dish and sprinkle salt and squeeze lime. Cover the dish with a lid, this will help the poblano cook further and release it's juices.
5. The best part, throw all the ingredients in the blender and slowly pour in extra virgin olive oil.
This pesto is fabulous on fettuccini noodles, tacos, turkey sandwiches, roasted cauliflower or as a dip for veggies!