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Cilantro Pesto |
The Recipe:
- 1 Bunch Cilantro - Stems Removed
- 3 Garlic Cloves - Roasted
- 1 Poblano Pepper - Roasted
- 1/2 Cup Jalapeno Jack Cheese - Grated
- 1/2 Cup Olive Oil
- Salt and Pepper
Roast the Poblano pepper under the broiler under lightly charred on each side. I like to put the pepper in a storage bag in the freezer to cool it faster. The freezer helps loosen the skin from the pepper faster. Roast the garlic at 350 until lightly browned. A ramekin works well for this. Remove the skin from the garlic after it cools. Combine all of the ingredients in a food processor and blend until smooth. Usually 2 or 3 minutes, depending on how smooth you want it. I made this to go with some chicken tacos tonight!
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