jules Posted June 8, 2010 Share Posted June 8, 2010 Im going to try and make a poblano pesto to go on some grilled chicken breasts. I really love regular pesto and want to play. I have made a cilantro pesto before for rice and its really good. This is what im thinking: Poblano peppers Serrano peppers Cilantro Feta (similar taste and less fat than cotija) Walnuts and/or pumpkin seeds (toasted) Olive oil S&P do you think ill need lime? what pestos have you played with? Link to comment Share on other sites More sharing options...
Joyrex Posted June 8, 2010 Share Posted June 8, 2010 Just make sure to char, then peel the Poblanos and Serranos before putting it all in the processor. I'd also just use the skins, and ditch the piths and seeds. It will still be hot as shit. Link to comment Share on other sites More sharing options...
Fred McGriff Posted June 8, 2010 Share Posted June 8, 2010 i'd say yeah on the lime, why not. sounds great either way though. Link to comment Share on other sites More sharing options...
Guest Ominous Posted June 8, 2010 Share Posted June 8, 2010 no garlic? I really wanna make some Chimichurri in the near future, goes well with anything! Link to comment Share on other sites More sharing options...
Joyrex Posted June 8, 2010 Share Posted June 8, 2010 no garlic? I really wanna make some Chimichurri in the near future, goes well with anything! Dat shit is da bomb on carne asada! Link to comment Share on other sites More sharing options...
jules Posted June 8, 2010 Author Share Posted June 8, 2010 no garlic? I really wanna make some Chimichurri in the near future, goes well with anything! ooh yea. maybe i should put garlic in. i made a chimmichuri last year on some pork tenderloin and it was killer. thanks for reminding me to make it again this summer. Link to comment Share on other sites More sharing options...
jules Posted June 8, 2010 Author Share Posted June 8, 2010 Just make sure to char, then peel the Poblanos and Serranos before putting it all in the processor. I'd also just use the skins, and ditch the piths and seeds. It will still be hot as shit. i was planning on grilling them on the bbq and then skinning, stemming and seeding before food processor.. Link to comment Share on other sites More sharing options...
Guest nene multiple assgasms Posted June 9, 2010 Share Posted June 9, 2010 damn, this thread's making me hungry. Link to comment Share on other sites More sharing options...
jules Posted June 11, 2010 Author Share Posted June 11, 2010 This came out great. I ended up charring 3 poblanos and 2 serranos on the grill with canola oil, salt and pepper. After I skinned and seeded them I threw them in the food processor with a big fistful of fresh cilantro, cotija cheese, a garlic clove, 1 lime, toasted walnuts and whizzed it up while I added canola oil. I grilled 2 large chicken breasts on the grill with salt, pepper and Mexican oregano. I served it with some refried black beans and topped the chicken with the pesto and roasted pumpkin seeds. Will make again and next time I will leave the seeds of at least one of the serranos for more heat. Link to comment Share on other sites More sharing options...
Guest Babar Posted June 11, 2010 Share Posted June 11, 2010 try do add one aubergine. Aubergines taste good. This is probably my favourite vegetable. Do it, do it for me. Link to comment Share on other sites More sharing options...
Guest iamabe Posted June 11, 2010 Share Posted June 11, 2010 mexican food 8===================================================D Definitely squeeze some lime in. Perhaps add a pinch of minced up Jalapeno to alter the flavor a little? Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.