Charred Poblano And Garlic Pesto Recipes
POBLANO PESTO
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
GRILLED POBLANOS IN GARLIC OIL
Provided by Julia Moskin
Categories condiments, appetizer, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat a grill or griddle until very hot. Place whole peppers on cooking surface (if using a grill, lay a sheet of aluminum foil under peppers) and cook until skin is completely black and flesh is soft, about 20 minutes. Turn peppers every 2 to 3 minutes for even cooking.
- When completely charred, wrap peppers in newspaper or place in paper bag; set aside to cool at least 15 minutes. When cool enough to handle, remove stems, seeds and skin, working gently to limit breakage.
- Cut peppers lengthwise in half, then into strips about 1/4-inch thick. Arrange peppers in a shallow dish and sprinkle with sliced garlic, salt and pepper. Add olive oil and thyme, cover and marinate at least 2 hours or, preferably, overnight.
- Serve at room temperature with crusty bread as an appetizer, or as a side dish with grilled fish, steak or pork. To serve on toast, slice bread and toast or grill just before serving. Drizzle toast with a little oil from dish, add a few pepper strips, and top with an anchovy.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 34 grams, Carbohydrate 14 grams, Fat 41 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 431 milligrams, Sugar 7 grams
CHARRED POBLANO AND GARLIC PESTO
Poblanos chiles, garlic, cilantro and queso fresco cheese-YUM! This pesto can be used to spread on sandwiches or mix into meatballs, rice, soup or pasta. From Food & Wine magazine.
Provided by Sharon123
Categories Cheese
Time 25m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Heat a large cast iron skillet. Rub the chiles with oil and set in the skillet, skin side down. Add the garlic and scallions and cook over medium high heat, flattening the chiles with a spatula, until charred all over, about 6 minutes. Move to a plate; let cool slightly.
- Peel the chiles and garlic and chop. Move to a mini food processor. Add the scallions and cilantro; pulse until minced. With the machine on, add 3 tablespoons of oil and process to a coarse paste. Add the cheese; pulse to blend.
- Season with salt and pepper. Enjoy!
Nutrition Facts : Calories 504.6, Fat 44, SaturatedFat 6, Sodium 27.4, Carbohydrate 28.1, Fiber 10, Sugar 0.9, Protein 6.4
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