Poblano Pesto Aioli | Midwest Living

Poblano Pesto Aioli

Poblano Pesto Aioli

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  • Yield: 2 cups
  • Prep 20 mins
  • Chill 30 mins
  • Bake 20 mins to 25 mins
  • Stand 20 mins

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  • 1 fresh poblano pepper
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup fresh cilantro leaves
  • 3 tablespoons lemon juice
  • 1 tablespoon pine nuts, toasted
  • 1 clove garlic, quartered
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 1/2 cups mayonnaise


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

(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

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