Created by Chef Max Shapiro
I think this is an awesome pesto. Used to make this when I was at Deb and Lola’s Relish Deli in Madtown. I like to blend this with real mayo and make BLT Panini, or mix with some cream and tomatoes for a quick pasta sauce, yummo!
- 2 large poblano peppers
- 1 jalapeno pepper
- 1/4 cups chopped hazel nuts, toasted
- 1/4 cups grated Parmesan cheese
- ½ tsp kosher salt
- 1/4 tsp fresh cracked pepper
- ½ cup olive oil
Cut the peppers in half; remove the stem, seeds and membranes.
In a large skillet, bring 1 inch of water to a boil. Add pablanos and jalepeno; cover and cook for about 5 to 6 minutes or until they are tender.
Drain; cool slightly and pat dry.
Place the pepper in a food processor; cover and pulse until well blended.
Add hazel nuts, cheese, salt and pepper; cover and process until well blended. While processing gradually add oil in a steady stream.
Serve or freeze in small containers.
