Poblano Pesto (Melissa d'Arabian) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
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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