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Green Chile Pesto with Roasted Chayote Squash

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"Inspired by Rick Bayless's green chile adobo, this beautiful pesto goes great in a roasted chayote side dish, or warm salad. If you can't find chayote, use grilled zucchini or other summer squash, or even something like acorn or delicata squash. You can add 2 limes' worth of juice right to the pesto if you're going to use it all at once as a sauce for something. Otherwise, this keeps longer in the fridge if you omit it and add the juice of 1 lime to the chayote instead."
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Ingredients

50 m servings 243
Original recipe yields 8 servings

Directions

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  1. Heat a dry skillet over medium-high heat. Place serrano chiles and garlic in the hot skillet. Cook until blistered and browned on the outside and slightly softened, 5 to 7 minutes. Roast poblano over an open flame until blackened all over; wrap up in a paper towel to let steam.
  2. Place serranos and garlic in a bowl; let cool until safe to handle. Peel the garlic and remove stems and seeds from serranos and poblano.
  3. Place cilantro and parsley in a blender. Add peppers, garlic, salt, and olive oil. Pulse on and off, scraping down the sides if necessary, until puree is fairly smooth and slightly coarse. Store pesto in a bowl until ready to use.
  4. Preheat the oven to 450 degrees F (230 degrees C).
  5. Halve and quarter chayote lengthwise. Remove seeds and cut into 1-inch pieces. Place on a lined baking sheet. Toss with olive oil and salt.
  6. Bake in the preheated oven until chayote is just barely fork-tender and lightly browned, about 30 minutes. Transfer to a bowl and add lime juice, 2 to 3 heaping spoonfuls of pesto, and goat cheese. Transfer salad to a serving dish and garnish with pumpkin seeds.

Footnotes

  • Chef's Notes:
  • Use any kind of green chiles you prefer.
  • Make sure you use a mild-tasting olive oil. Substitute with vegetable oil if desired.
  • Don't over-blend this. I've found that if you over-process an olive oil-based sauce, especially ones with garlic in them, it can get very bitter.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of pesto. The actual amount of pesto consumed will vary.

Nutrition Facts


Per Serving: 243 calories; 24.1 6.4 2.6 5 519 Full nutrition

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