| Preparation time | 5 min |
| Cooking Time | 5 min |
| Ready In | 10 min |
| Level of Difficulty | Very Easy |
| Servings | 3 |
Ingredients
3 jalapeño peppers2 poblano peppers11â„2 cups fresh cilantro, packed1 clove garlic, chopped3 tablespoons pecans1â„2 cup extra-virgin olive oil1â„4 cup grated Parmigiano-Reggiano cheeseKosher salt and freshly ground pepper
Directions
- Preheat the broiler. Put the jalapeño and poblano peppers on a baking sheet and broil, turning, until charred, about 5 minutes. Remove the stems and seeds (leaving seeds behind will increase the pesto’s heat).
- Put the peppers, cilantro, garlic, pecans and olive oil in a food processor or Vitamix and pulse until the mixture has a pesto-like consistency. Add the Parmigiano-Reggiano; pulse a few more times. Add salt and pepper to taste. Cover and refrigerate until ready to serve.