Poblano Pesto
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 337
- Total Fat
- 33
- Saturated Fat
- 5
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 13
- Sodium
- 315
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
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.