GREEN CHILE PESTO WITH ROASTED CHAYOTE SQUASH
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.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- Preheat the oven to 450 degrees F (230 degrees C).
- 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.
- 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.
Nutrition Facts : Calories 243.4 calories, Carbohydrate 6.4 g, Cholesterol 4.6 mg, Fat 24.1 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 4.3 g, Sodium 519.1 mg, Sugar 1.9 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sophia Hogg
[email protected]I would not recommend this recipe to anyone.
Raghu Pandey
[email protected]This recipe was a complete disaster! The chayote squash was tough and the pesto was bland.
Tahir Mubeen
[email protected]I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Fabrice M
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it.
Usman Mughal
[email protected]I'm not sure what went wrong, but my pesto turned out really bitter. I think I might have used too much cilantro.
mshamil khan644
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Chrissy Gaylords
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of chayote squash, but I'm so glad I did. The pesto was amazing and the squash was roasted to perfection.
Sayeed Azime
[email protected]I'm always looking for new and exciting ways to cook chayote squash, and this recipe definitely fits the bill. It's a unique and delicious dish that I'll definitely be making again.
LG BLACK 10K
[email protected]This dish is a great way to use up leftover chayote squash. I always have some on hand, so it's nice to have a recipe that I can use it in.
Ermiyas Getachew
[email protected]I made this recipe for a party and it was a huge success. Everyone raved about it.
Imtrickortreating Withmadoka
[email protected]I served this dish with grilled chicken and it was a hit! Everyone loved it.
Palesa Richard
[email protected]The green chile pesto was the perfect complement to the roasted chayote squash. It was spicy, but not too hot, and it really brought out the flavor of the squash.
Azka Khan
[email protected]I love how easy this recipe was to make. I had never roasted chayote squash before, but it turned out perfectly.
Wisdom Zion
[email protected]This green chile pesto with roasted chayote squash was an absolute delight! The flavors were so vibrant and fresh, and the chayote squash added a unique and delicious texture.