For this month’s Secret Recipe Club, I had the pleasure of cooking up a recipe from Jennifer’s blog, Jen’s Journey. Jennifer is a mother of two and a baker at heart (sound familiar?)
Jennifer has so many lovely recipes, I had trouble choosing just one, but ultimately Poblano Pesto won out. The pesto was absolutely phenomenal! I loved the way the cool temperature of the pesto contradicted the spiciness of the peppers and how that tasted over a nice hot steak.
I had quite a bit of pesto left over and I can’t wait to share how I used that up! Be sure to stop by Jen’s Journey and say, hi!
Adapted from Jen’s Journey
2 poblano peppers
½ cup grated parmesan
¼ cup cilantro, packed
2 cloves garlic (1 tsp minced garlic)
1 tbsp chili powder
½ cup extra virgin olive oil
Pinch of salt
Place the poblano peppers on a baking sheet under the broiler in the oven. Cook until the peppers are blackened on all sides. Remove from the oven and tent lightly with foil for 30 minutes. Then, peel the blackened skin off the peppers and remove the stems and seeds; discard. Roughly dice the remaining flesh of the peppers.
Toss the roasted poblano peppers and all the remaining ingredients into the bowl of the mini food processor or blender. Pulse several times until the large pieces are broken up, but before the mixture is completely smooth.
Serve over freshly grilled steaks that have been lightly seasoned with salt and pepper.
Refrigerate any leftover pesto in an airtight container for up to a week.