I’m on a pesto kick. I’d never made it myself until this summer, when I started growing my own basil, and it’s one of my new favorite things. I’ve discovered I love it on pasta but it’s also amazing on pizza and other foods. The pesto recipe I’m sharing today doesn’t include basil, but cilantro and poblano peppers instead. And it is pretty awesome if I do say so.
- 2 poblano peppers
- 1/4 cup fresh cilantro
- 2-3 cloves garlic
- 1/2 cup grated parmesan cheese
- 1/2 cup vegetable oil
- 1 tbsp chili powder
I(f you have a gas burner, char the poblano peppers by setting them on the hot burner until they are blacked on all sides (flip them around a few times). If you don’t have a gas burner (I don’t), put them on a baking sheet and char them under the broiler. You could also use a grill for this. When blackened, place the peppers in a bowl and cover it tightly with plastic wrap. Trapping the steam will help loosen up the skin. Let them sit for about 10 minutes, or until they are cool enough to handle. Pinch off the blackened skin with your fingers or a spoon, and remove the stem, seeds and core. Place the poblanos and all other ingredients, except salt, into your food processor and blend until well combined. Do not blend until smooth – you want this pesto to retain some texture. Season to taste with salt.
Try it on steak – you’ll thank me. :)
recipe adapted from here.