Photo: Poblano Pesto Recipe
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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By rachelf586_12107180
Long Island
on March 04, 2013
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Loved this!
By edy46368_12192724
Valparaiso, 53
on August 07, 2012
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This was tasty, I made it last night for company with some good ribeyes (11.99/lb and they really enjoyed it on their steaks, also made the sweet potato beet hash and that was aweso too!
By mnunez62011
Texas
on June 09, 2012
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Delicious! I've never charred poblano peppers before but the recipe was easy to follow, so I didn't have any problems. I did scale back on the chili powder a little and it was fine. My family loved the pesto and we've used it over steak and chicken. I want to use it over pork tenderloin, too.
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