2Soak 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.
3Place the garlic in a small skillet with 2 tablespoons olive oil over medium heat. Sauté until cloves are lightly browned and set aside.
4Place 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.