Poblano Pesto

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 poblano peppers
  • 1/2 cup grated Parmesan
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 cloves garlic, coarsely chopped
  • 1 tablespoon chili powder
  • 1/2 cup vegetable oil
  • Kosher salt
Directions

Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.


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