So, I do a weekly (Thursday) contribution to D magazine's food blog, Side Dish. Typically, it's a watered down for the masses version of a recipe already featured on oodblo. I take out all the salty (giggle, you see what I did there) language, and… well, it's basically just what you'd call a "recipe" at that point.
This week, for whatever reason, I gave Side Dish some new material first, leaving oodblo kinda out in the
Don't let the lack of curse words in the original post throw you; it's still good. Enjoy.
It’s July. Summer is real. Shit. Boner. The silver lining: fresh peppers abound.
Also, in spite of the heat, my (Thai) basil plants are thriving. Fart.
Poblano pesto was an easy call. Boobs.
This recipe is a summertime nod to the most basic pesto formula — basil or other herbs, nuts or seeds, oil, salty cheese and garlic — and, as such, is easily adapted to any taste or season.
Charred Poblano Pesto
(makes about 3/4 cup)
Half a poblano pepper, charred (grilled, broiled or charred over the flame of a gas stove) and chopped
1 cup rinsed basil leaves
1/2 cup pine nuts
1/3 cup olive oil, or more
3 Tbsp cotija cheese*
Tbsp lemon or lime juice
1 clove peeled garlic
salt to taste
1. Combine all ingredients, except half of the olive oil, in food processor (a stick blender with a mini food processor attachment works perfect for this amount). Blend until the mixture is just starting to become smooth.
2. Add the rest of the olive oil. Blend until smooth, using less oil if you like a thick pesto, more oil if you like it runnier. Taste and adjust salt if needed.
3. That’s it. Have a cocktail and pretend this was exhausting. Serve with bread, rice, pizza, pasta or carb of your choice.
*I went with a less pungent alternative to Parmesan cheese here to give the pepper more of a starring role.