This southwestern twist on the Italian classic is great alone, but we like it in the Lasagne with Ricotta Filling, Chipotle-Tomato Sauce, and Poblano Pesto.
- 1/2 pound tomatillos
- 8 tablespoons olive oil, divided
- Kosher salt and freshly ground pepper to taste
- 6 cloves garlic, peeled
- 2 tablespoons New Mexico piñon, or other pine nuts
- 4 poblano chiles, roasted, peeled, seeded, with stems removed
- Salt to taste
- Fresh lime juice or juice from pickled jalapeños to taste
- Preheat the oven to 400°F.
- Soak the tomatillos for 10 minutes in hot water. Remove the outer papery husk and pat the tomatillos dry with paper towels. Toss them with 2 tablespoons olive oil, and sprinkle with salt and pepper. Place on a baking sheet and roast in the oven for 20 minutes, or until soft and lightly browned. Cool.
- Place the garlic in a small skillet with 2 tablespoons olive oil over medium heat. Sauté until cloves are lightly browned and set aside.
- Place the garlic and piñon nuts in the work bowl of a food processor and finely chop. Add the tomatillos and their juice, the poblano chiles, and the remaining olive oil, and purée until smooth. Season with salt and lime juice to taste. Make sure the purée is thin enough to drizzle, adding 1 or 2 tablespoons water if it seems too thick. Pour the mixture into a container, cover with plastic wrap pressed onto the surface of the pesto, and set aside.