Roasted Poblano Pesto with Veggie Rotini Pasta


Enjoy this Roasted Poblano Pesto with Veggie Rotini Pasta Recipe by @milehighmasala. We used Ancient Harvest Grain Free Veggie Rotini Pasta to make this dish.


1 large poblano pepper
1 tsp Olive oil
¾ cup olive oil
⅛ cup pine nuts (or nut of your choice)
5 to 6 handfuls of basil
4 tsp of salt
¼ tsp ground pepper
¼ tsp Italian seasoning


Broil 1 large poblano pepper.

Step 1: Coat lightly in olive oil. Step 2: Place in broiler. You will only need a few minutes until the skin starts to bubble. Take out the pepper and let it cool enough to touch. Peel off the skin and remove seeds. (You can keep them if you want it extra spicy).

In a food processor blend: 3/4 cup olive oil, pine nuts, a big bunch of basil, salt, black pepper, Italian seasoning, and add your roasted poblano pepper.

If you think the pesto is too thick – keep adding olive oil till you have a consistency you like.