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Green Chile Pesto with Roasted Chayote Squash

Watch how to roast your favorite green chiles (serrano and poblano, anyone?) on the stove and blend them with garlic, cilantro, parsley, and olive oil to create a flavor-packed green chile pesto, or adobo, as some call it. You can serve it with practically anything under the sun, from steak to potatoes to the next star in this recipe: chayote squash. If you've never used it before, here's a simple and delicious way to eat it! You'll cut it into cubes (no need to peel!) and roast it just like any other squash. Then drizzle on some lime juice and toss with a couple spoonfuls of the green chile pesto, and you've got a delightful warm salad that serves as one splendid side dish. Get Chef John's recipe for Green Chile Pesto with Roasted Chayote Squash

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