POBLANO-CILANTRO PESTO

POBLANO-CILANTRO PESTO image

Number Of Ingredients 8

4 poblano chile peppers
3/4 cup freshly grated Parmesan cheese
1/2 cup fresh cilantro
1/4 cup chopped walnuts
3/4 cup olive oil
3 garlic cloves
3 tablespoons fresh lime juice
1 teaspoon salt

Steps:

Place peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat about 5 minutes on each side or until blistered. Place peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 1 week. Note: Poblano peppers are dark green, tapered chile peppers, about 3 inches wide and 4 to 5 inches long. You can find them in the produce section of your grocery store.