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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

  1. Nicole@HeatOvenTo350 says

    July 11, 2011 at 4:54 pm

    I made this over the weekend and it was delicious. Thank you again for sharing it!

    Reply
  2. stacy says

    June 28, 2011 at 7:54 pm

    I would like to slather this on a piece of grilled chicken on a Telero roll with some tomato and avocado. And a beer.

    Reply
  3. Baking Serendipity says

    June 28, 2011 at 7:09 pm

    The green color of this pesto is gorgeous! I love roasting peppers too, but have never used them in pesto before…so smart!

    Reply
  4. Kathy - Panini Happy says

    June 28, 2011 at 1:49 pm

    Oh my goodness, those are fabulous flavors. I love poblano-anything!

    Reply
  5. Salah@myhealthiestlifestyle says

    June 28, 2011 at 1:43 pm

    I want that pesto now! Sounds amazing! Definitely bookmarked this and making it soon!

    Reply
  6. Urban Wife says

    June 28, 2011 at 10:14 am

    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!

    Reply
  7. Laura @ SweetSavoryPlanet says

    June 28, 2011 at 9:41 am

    I LOVE poblanos. In green rice, on fajitas, rellenos and now this. I can’t wait to try it!

    Reply
  8. Jessica @ Dairy Free Betty says

    June 28, 2011 at 9:27 am

    Oh yes!!! 🙂 I hope this would be good sans cheese – because it sounds incredible otherwise!

    Cilantro and I have a love affair – just saying!

    Reply
  9. Nicole@HeatOvenTo350 says

    June 28, 2011 at 9:09 am

    Thank you for giving me something to do with the poblano peppers I got with my CSA basket this week. I’ve been running out of ideas, and this one looks amazing!

    Reply
  10. Jessica @ How Sweet says

    June 28, 2011 at 8:34 am

    freaking incredible… want now.

    Reply
  11. Tina @ Faith Fitness Fun says

    June 28, 2011 at 8:25 am

    You take already amazing food and oomph it up like no other. I want your mind when it comes to recipe creation.

    Reply
  12. Mrs. Fish says

    June 28, 2011 at 8:11 am

    Heather, this looks great! I love all the flavors. 🙂

    Reply
  13. Estela @ Weekly Bite says

    June 28, 2011 at 7:53 am

    What amazing flavors!! This is a must try 🙂

    Reply
  14. brandi says

    June 28, 2011 at 7:51 am

    i love fun new twists on pesto, especially if it involved cilantro. we’re obsessed!

    Reply
  15. Gina @ Running to the Kitchen says

    June 28, 2011 at 7:09 am

    Love the versatility of pesto. I need to try this one. Really, I just want to roast peppers in the oven b/c it’s kind of fun 🙂

    Reply
  16. Alison @ Ingredients, Inc. says

    June 28, 2011 at 7:06 am

    sounds amazing! Great recipe idea

    Reply
  17. Melissa says

    June 28, 2011 at 6:59 am

    Consider this recipe starred. I’ve never heard of cilantro pesto, but it look delicious!

    Reply
  18. Anna @ Newlywed, Newly Veg says

    June 28, 2011 at 6:38 am

    Mmmm…I love the flavor of poblanos. Reminds me of my favorite Tex Mex restaurant in Shreveport 🙂

    Reply
  19. Sylvie @ Gourmande in the Kitchen says

    June 28, 2011 at 6:11 am

    Fantastic idea!! I love this fresh and unique twist on pesto.

    Reply
  20. Lindsay @ Pinch of Yum says

    June 28, 2011 at 5:43 am

    YUMMY. I love green sauces like this. Fresh, full of flavor, and peppy.

    Reply

Trackbacks

  1. Poblano Pesto Pull-Apart Bread | Heather's Dish says:
    July 29, 2011 at 6:14 am

    […] Once upon a time I made a fabulous pesto. […]

    Reply

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