Poblano Pesto

• 3/4 cup pumpkin seeds I strongly recommend the unroasted, raw<
• 1/4 cup canola oil
• 5 poblano chiles
• 1 cup cilantro Loosely packed, tightly packed!
• extra-virgin olive oil 1 tablespoon
• 2 tablespoons fresh lime juice I just squeeze a whole lime
• 1/2 teaspoon salt

1. Heat the canola oil in a skillet and when almost smoking, turn the poblanos in the hot oil for 45 seconds until blistered but not blackened.(the chiles get a bit oily this way, but they're not swimming in it and by blistering the skins this way, the chiles retain more of a bright green color) Transfer to a bowl, cover with plastic wrap (towel's better - less additional cooking happens that way), and let steam for 10 minutes (maybe a bit longer - til they're cool enough to handle).
2. Peel and seed the Poblanos, place in a food processor with the toasted pumpk

pumpkin seeds i, canola oil, chiles, cilantro loosely packed, extravirgin olive oil, lime juice i, salt

Taken from www.yummly.com/recipe/Poblano-Pesto-1669699 (may not work)