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Poblano Pesto Aioli
- Yield: 2 cups
20 mins to 25 mins
fresh poblano pepper
grated Parmesan cheese
fresh cilantro leaves
pine nuts, toasted
clove garlic, quartered
freshly ground black pepper
To roast poblano pepper, quarter the pepper, removing seeds and membranes. Place pepper pieces on a foil-lined baking sheet. Bake, uncovered, in a 450 degree F oven for 20 to 25 minutes or until the pepper skins are charred. Bring up the edges of foil and seal around the pepper pieces. Let pepper stand for 20 minutes to steam. Peel pepper pieces and coarsely chop.
In a food processor or blender, combine poblano pepper, Parmesan cheese, cilantro leaves, lemon juice, pine nuts, garlic, salt and black pepper. Cover and process or blend with on/off pulses until almost smooth. With the processor or blender running, slowly add oil in a thin, steady stream.
Transfer poblano mixture to a medium bowl. Stir in mayonnaise. Cover and chill in the refrigerator for at least 30 minutes. Store, covered, for up to 1 week. Makes 2 cups.
(Poblano Pesto Aioli)
vit. A (IU) 49, carb. (g) 1, Potassium (mg) 16, calcium (mg) 10, cal. (kcal) 90, sodium (mg) 99, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 5, chol. (mg) 4, sat. fat (g) 2, vit. C (mg) 10, Fat, total (g) 10, iron (mg) 0