Charred Poblano Cilantro Pesto

by Heather on June 28, 2011

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 :)

Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

Leave a Comment

{ 20 comments… read them below or add one }

1 Lindsay @ Pinch of Yum June 28, 2011

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

Reply

2 Sylvie @ Gourmande in the Kitchen June 28, 2011

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

Reply

3 Anna @ Newlywed, Newly Veg June 28, 2011

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

Reply

4 Melissa June 28, 2011

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

Reply

5 Alison @ Ingredients, Inc. June 28, 2011

sounds amazing! Great recipe idea

Reply

6 Gina @ Running to the Kitchen June 28, 2011

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

7 brandi June 28, 2011

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

Reply

8 Estela @ Weekly Bite June 28, 2011

What amazing flavors!! This is a must try :)

Reply

9 Mrs. Fish June 28, 2011

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

Reply

10 Tina @ Faith Fitness Fun June 28, 2011

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

Reply

11 Jessica @ How Sweet June 28, 2011

freaking incredible… want now.

Reply

12 Nicole@HeatOvenTo350 June 28, 2011

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

13 Jessica @ Dairy Free Betty June 28, 2011

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

14 Laura @ SweetSavoryPlanet June 28, 2011

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

Reply

15 Urban Wife June 28, 2011

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

16 Salah@myhealthiestlifestyle June 28, 2011

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

Reply

17 Kathy - Panini Happy June 28, 2011

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

Reply

18 Baking Serendipity June 28, 2011

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

Reply

19 stacy June 28, 2011

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

20 Nicole@HeatOvenTo350 July 11, 2011

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

Reply

{ 1 trackback }

Previous post:

Next post: