Sometimes it seems that this blog should be renamed the presto pesto blog or something cheesy like that. This is not because we are cheesy people (that could be a lie) but because we love to experiment with new pesto recipes. Pesto is a favorite because you can do so much with it once you make it. This recipe is great tossed with some whole grain pasta or drizzled over some grilled steak or even as the base for a pizza, YUM! Adjust the amount of poblano and jalepeño peppers in your dish depending on your spice tolerance.
- 2-3 poblano peppers, depending on size
- 1/2 cup grated Parmesan
- A little less than 1/4 cup pulsed almonds (optional, i’ve made it both with and without)
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 cloves garlic, coarsely chopped
- 1/2 jalapeño pepper (more or less to taste & depending on how many poblanos were used)
- ~1/2 cup olive oil
- Kosher salt
First to make “roasted” poblano pesto, the poblano peppers need to be roasted. Do this by placing the poblano peppers on a baking sheet in the oven set to broil. Rotate the peppers until each side is charred and black.
Remove the peppers to a deep bowl and cover with saran wrap, let sit for about 10 minutes to steam the skin loose.
While the peppers are steaming pulse together the parmesan cheese and almonds until finely grated. Remove these and set aside.
Once enough time has passed, remove the peppers from the bowl and peel off the charred skin, be sure to also remove the stem and seeds. Cut into strip and place into the food processor. Add the jalepeño, garlic and cilantro and pulse until combined.
Add in the almond and cheese mixture. Drizzle in the olive oil while pulsing the food processor. Finish with kosher salt to taste. Enjoy however you wish!
Love and taco flavored kisses,
Toots and Kakes
Adapted from foodnetwork.com poblano pesto, http://www.foodnetwork.com/recipes/melissa-darabian/poblano-pesto-recipe/index.html