Poblano Pesto Aioli Recipes

Steps:

• Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

Steps:

• Cut peppers in half; remove stems, seeds and membranes. In a large skillet, bring 1 in. of water to a boil. Add poblanos and jalapeno; cover and cook for 5-6 minutes or until tender. Drain; cool slightly and pat dry., Place peppers in food processor; cover and pulse until blended. Add the almonds, cheese, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.

Steps:

• To roast poblano pepper, quarter pepper, removing seeds and membranes. Place pieces on foil-lined baking sheet. Bake, uncovered in 450 oven 20-25 minutes or until skins are charred. Seal foil around pepper pieces. Let stand 20 minutes to steam. Peel pepper pieces and coarsely chop. In a food processor or blender, combine pepper, Parmesan, cilantro, lemon juice, pine nuts, garlic, salt and pepper. Cover and process or blend until almost smooth. With the processor or blender running, slowly add oil in a thin, steady stream. Transfer to bowl. Stir in mayonnaise. Cover and refrigerate for at least 30 min. Store, covered, up to 1 week.