POBLANO PESTO AIOLI

POBLANO PESTO AIOLI image

Yield 2 Cups

Number Of Ingredients 10

1 large fresh poblano chili pepper
1/3 C. grated Parmesan cheese
1/4 C. fresh cilantro leaves
3 T. lemon juice
1 T. pine nuts, toasted
1 clove garlic, quartered
1/2 t. kosher salt
1/4 t. ground black pepper
2 T. vegetable oil
1-1/2 C. mayonnaise

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.