Heather's Dish

Heather's Dish

Charred Poblano Cilantro Pesto

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Put some pep in your step!

I remember once upon a time going to a local burrito joint and ordering, upon my friend Stefanie’s urging, a chicken burrito with poblano pesto and my life has not been the same ever since.  I’ve spent hours dreaming of poblano pesto and the infinite uses I would have for it.  You want flavor?  Get it here!

The best part about this is by far roasting the peppers.  Wash ‘em off, dry ‘em off, and stick them about 2 millimeters from the broiler and let the magic happen.  You’ll hear crackling and popping and smell the amazing flavor before you ever taste it.

 

The broiler thing is magical.  Magical I tell you!

Blend it up with cheese, cilantro, garlic, toasted walnuts and olive oil and you have a winning pesto that can’t be beat.

So, what are we going to use it for?  Why make it?  What’s the best pairing?

 

Everything, because I said so, and everything are the answers 🙂

Really though, toss it with pasta, use it as a dip or spread for bread, smother chicken or fish or veggies with it, eat it by the spoonful.  Do you what you will with it, but just make sure you use it.  And once the flavor meets your tongue you won’t have any problems making that happen!

CHARRED POBLANO CILANTRO PESTO

  • 2 poblano peppers
  • 1 bunch cilantro, or about 1 cup packed fresh cilantro
  • 2 heaping Tbsp toasted walnuts
  • 2 Tbsp feta cheese
  • ¼ cup parmesan cheese
  • 1 Tbsp lime juice
  • 1-2 cloves garlic, peeled
  • ¼ to ½ cup olive oil
  • salt and pepper to taste

First turn your broiler on and move the top rack in your oven to the highest setting.  Wash and dry poblanos.  Spray a baking sheet with nonstick spray and place poblanos on top.  Roast under the broiler, turning every 4-5 minutes until all of the sides are browned and bubbly looking.  Immediately place in a bowl and cover with plastic wrap to let steam.  Meanwhile wash the cilantro and add all ingredients except the peppers, oil, and salt and pepper to a food processor.  When the peppers have rested for about 3-5 minutes removed about ½ of the skin and the seeds from eat pepper.  Slice roughly and add to the food processor.  Pulse to combine everything, then turn on the processor and slowly stream in the olive oil until desired consistency is reached.  If it’s still too thick but you don’t want to add more oil you can certainly add a little more lime juice.

 

Serve!

So, you got that pep in your step?  Methinks you do 🙂

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Comments

  6. Awesome! I have an ongoing love affair with cilantro so this is right up my alley. I don’t think I’ve ever tried poblanos, though. This will be amazing…can’t wait to make it!

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