• Let’s gear up for the fun part! The process is simple and rewarding. Here’s a brief intro: we’ll roast our peppers, blend them with the other ingredients, and create a sauce that can complement a myriad of dishes.

Step 1: Roasting the Poblano Peppers

• First, we need to roast those poblano peppers. I like to place them directly on the flame of a gas stove, turning them until the skin is charred and blistered. If you don’t have a gas stove, broiling them in the oven works just fine.
• Once they’re nicely charred, pop them in a bowl and cover it with plastic wrap. Let them steam for about 10 minutes. This makes peeling the skin much easier. Once cooled, peel off the skin, remove the seeds, and chop them into small pieces.

Step 2: Preparing the Ingredients

• While the peppers are cooling, finely mince your garlic and jalapeño. The jalapeño adds a subtle heat that, when balanced, uplifts the other flavors.
• Chop your cilantro and get your measuring cups out. You’ll want everything prepped to keep your workflow smooth while blending.

Step 3: Blending

• Throw all your ingredients into a food processor: roasted poblano, garlic, jalapeño, canned green chilies, almond flour, filtered water, pepitas, sea salt, apple cider vinegar, lime juice, cilantro, smoked paprika, and cumin.
• Pulse it until everything is finely chopped and combined. You want a smooth, creamy texture. Taste and adjust the seasonings, adding more salt or lime juice if needed.

Step 4: Storing

• Transfer your vibrant pesto into an airtight container. It’s ready to serve, but giving it at least an hour to sit in the fridge allows flavors to meld beautifully.

Step 5: Enjoy!

• This vibrant concoction is ready to add a fresh burst of flavor to your meals.