POBLANO PESTO AIOLI
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.
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