Roast 3 medium poblano peppers and 1 medium jalapeno over an open flame or under a broiler for 8 to 10 minutes, turning until skins are blackened and blistered. Transfer to a plastic bag or covered bowl and let steam for 10 minutes. Peel off skins and remove stems and seeds.

Meanwhile, heat a large skillet over medium heat. Add 1/2 cup sesame seeds and 1/3 cup pepitas and cook for 5 to 10 minutes, stirring occasionally, until golden brown.

In a blender, combine roasted peppers, toasted sesame seeds and pepitas, 1 cup fresh basil leaves, 1 small white onion (halved and quartered), 2 cups baby spinach, 1 small zucchini (cut into 2-inch segments), 1 medium avocado, and 1/2 cup vegetable broth.

Blend on high speed for 1 to 2 minutes, or until completely smooth. Add additional broth as needed to reach desired consistency.

Taste and adjust seasoning with salt and pepper if needed. Serve immediately or refrigerate until ready to use.