Poblano Pesto

  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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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