Green Chile Pesto with Roasted Chayote Squash Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Green Chile Pesto with Roasted Chayote Squash Recipe). 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.

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 8

Yield: 8 servings

Green Chile Pesto with Roasted Chayote Squash Recipe

Ingredients

6 serrano peppers

6 cloves garlic

unpeeled

1 poblano pepper

1 bunch fresh cilantro with stems

½ bunch fresh Italian parsley

1 ½ teaspoons kosher salt

¾ cup olive oil

3 chayote squash

1 tablespoon olive oil

½ teaspoon kosher salt

1 lime

juiced

⅓ cup crumbled soft goat cheese

1 teaspoon pumpkin seeds

or to taste

Mexican White Sauce

Side Dish

Directions

Step 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.

Step 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.

Step 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.

Step 4

Preheat the oven to 450 degrees F (230 degrees C).

Step 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.

Step 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.

Nutritional Information

Green Chile Pesto with Roasted Chayote Squash Recipe

Servings Per Recipe:8

Calories: 243.4

% Daily Value *

Protein: 2.6g 5%

Carbohydrates: 6.4g 2%

Dietary Fiber: 2.3g 9%

Sugars: 1.9g

Fat: 24.1g 37%

Saturated Fat: 4.3g 22%

Cholesterol: 4.6mg 2%

Vitamin A Iu: 941.1IU 19%

Niacin Equivalents: 1.2mg 9%

Vitamin B6: 0.2mg 9%

Vitamin C: 22.7mg 38%

Folate: 84.6mcg 21%

Calcium: 48.7mg 5%

Iron: 1mg 6%

Magnesium: 19.5mg 7%

Potassium: 210.8mg 6%

Sodium: 519.1mg 21%

Calories From Fat: 216.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.