| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 2 poblano peppers
- 1/2 cup grated Parmesan
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 cloves garlic, coarsely chopped
- 1 tablespoon chili powder
- 1/2 cup vegetable oil
- Kosher salt
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 337 |
| Total Fat | 33 g |
| Saturated Fat | 5 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 13 mg |
| Sodium | 315 mg |
| Serving Size | 1 of 4 servings |
| Calories | 337 |
| Total Fat | 33 g |
| Saturated Fat | 5 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 13 mg |
| Sodium | 315 mg |
Reviews
Loved this! Such a great and easy recipe
Such a great recipe! Our family loved it!
Made this without cilantro(not a fan). Really delicious with shrimp pasta and cream.
Perfect! Used on restaurant quesadilla recipe I was trying to re-create following my son’s rave reviews. My Chipotle chile powered added a lot of smoky earthiness. I had to add a bit more liquid to get it to blend better.
I used this on the side with broiled chicken breasts. Delicious!
Made this last night along with the sweet potato beet hash, but served it with grilled pork chops instead of steak. The pairing of the pork and sweet potatoes is a natural ant also with poblano peppers. Why would you ever want to do this with a steak when pork is a natural with these ingredients? My husband was over the moon happy with this meal.
Nasty
I thought it was good…but not a good sauce for steak. I had a hard time eating my steak with a sauce made up of parmesan cheese. The other flavors were great but I didn’t get to appreciate them very much because the cheese flavor got in the way. If cheese on steak is your thing then you will love this. For me, I’d rather use my leftover sauce in spaghetti, it seems to just be a better fit.
This was tasty, I made it last night for company with some good ribeyes (11.99/lb and they really enjoyed it on their steaks, also made the sweet potato beet hash and that was aweso too!
Delicious! I’ve never charred poblano peppers before but the recipe was easy to follow, so I didn’t have any problems. I did scale back on the chili powder a little and it was fine. My family loved the pesto and we’ve used it over steak and chicken. I want to use it over pork tenderloin, too.