Green Chile Pesto With Roasted Chayote Squash

• For the Pesto:
• 6 serrano peppers
• 6 cloves garlic, unpeeled
• 1 poblano pepper
• 1 bunch fresh cilantro with stems
• 1/2 bunch fresh Italian parsley
• 1 1/2 teaspoons kosher salt
• 3/4 cup olive oil
• For the Chayote Squash Side Dish:
• 3 chayote squash
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 lime, juiced
• 1/3 cup crumbled soft goat cheese
• 1 teaspoon pumpkin seeds, or to taste (optional)

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

serrano peppers, garlic, pepper, cilantro, fresh italian parsley, kosher salt, olive oil, chayote squash, olive oil, kosher salt, lime, goat cheese, pumpkin seeds

Taken from www.allrecipes.com/recipe/268856/green-chile-pesto-with-roasted-chayote-squash/ (may not work)