This addictive puree is a perfect condiment for tacos (especially roasted cauliflower or breakfast tacos), but it also works well on a sandwich, as a dip, or swirled into rice. You could even blend it into guacamole. Bonus: it's vegan!
3 poblano peppers
1/3 cup walnuts, toasted and cooled
1 lime, juiced
3/4 cup cilantro leaves, packed
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt to taste
Preheat the broiler. Line a baking sheet with foil and place peppers on it. Broil for 10-15 minutes, flipping over halfway through, until skin is blackened. Remove and set aside to cool. When cool enough to handle, remove the skins, stems, and seeds. Coarsely chop the peppers.
Pulse the toasted and cooled walnuts in a food processor until they become coarse crumbs. Add chopped peppers and remaining ingredients. Pulse until thoroughly combined, then run the food processor on low until the pesto is semi-smooth. Taste and adjust for salt. Pesto will keep in an airtight jar in the refrigerator for up to a week or in the freezer for up to 3 months.