Prep Time  20 minutes

Cook Time  5 minutes

Total Time  25 minutes

Makes 1.5 to 2 cups

Pesto, the quintessential uncooked sauce hailing from Genoa in Italy’s northern reaches, is a culinary masterpiece steeped in tradition. Its roots are entwined with the rich tapestry of Italian cuisine, where the simple act of crushing garlic, basil, and pine nuts, then blending them with Parmesan cheese and olive oil, transcends the ordinary. The sauce’s name itself, derived from the Italian “pesta,” meaning “to pound,” pays homage to its ancestral preparation with a mortar and pestle, capturing the essence of Genoese culinary artistry.

The world of pesto, however, is not confined to its classic recipe. It is a canvas for creativity, inviting a myriad of variations that cater to diverse tastes and dietary needs. In a nod to this versatility, this particular recipe offers a delightful twist by substituting pine nuts with pumpkin seeds, making it a friendlier option for those with nut allergies.

Venturing further from tradition, roasted poblanos are introduced, imparting a deep green hue and a depth of flavor that enriches the sauce beyond the conventional basil base. Cilantro emerges as a vibrant alternative, though robust greens like spinach or kale also find their place in this adaptable sauce. Even the choice of cheese is open to reinterpretation, welcoming alternatives like tofu or opting to forgo cheese entirely, accommodating various dietary preferences.

Pesto’s application knows no bounds—it gracefully complements sandwiches, brings life to pasta dishes, enhances the flavor of pork, and acts as an exquisite topping for canapés. It equally finds its place in seafood recipes or as a luxurious coating for roasted lamb, demonstrating its unparalleled versatility and enduring appeal across a multitude of culinary contexts. This modern take on pesto not only honors its Genoese origins but also celebrates the endless possibilities that emerge when tradition meets innovation.

Ingredients

• 6 poblanos, roasted peeled, seeded and chopped
• 2 cups fresh cilantro leaves, packed
• 1 cup basil
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 6 tablespoons pumpkin seeds
• 3 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preparation

1. Place the poblano, cilantro, basil and pumpkin seeds into the bowl of a food processor and pulse a several times.
2. Add the garlic and Parmesan and pulse several times more.
3. Scrape down the sides of the food processor with a rubber spatula. 
4. While the food processor is running, slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the food processor. 
5. Stir in salt and freshly ground black pepper, add more to taste.