Begin by cutting off leaves from the stems. This process is time consuming. Rinse well.
You will need two Poblano Peppers. These are not hot and spicy like Jalapenos.
Roast the peppers under your broiler until charred. Turn several times until all sides have been exposed to heat. Remove and put in a covered container. The peppers will look like this after you take them out of the broiler.
Peel them off and chop.
I like to eat this pesto just simple by spreading it on Chapati flat bread.
Put a small amount on Black Beans.
Use the Cilantro Pesto to enhance the flavor of your vegetables.
To make the Saute Corn and Zucchini. Cook in a small amount with Olive oil. Add about 1 teaspoon of the Cilantro Pesto during the cooking process. It's delicious.
I really liked the Pesto in this doctored Palermo Pizza. Spread some pesto and bake your Pizza following the instructions.
I like to keep a small amount of the Cilantro Pesto for use during the week. Cilantro Pesto freezes well. Freeze in ice cube trays or a small container.