Poblano Pesto Aioli Recipes

TURKEY BURGERS WITH POBLANO PESTO AIOLI

Steps:

• For Poblano Pesto Aioli: Quarter the poblano pepper, removing seeds and membrane. Place pepper pieces on a foil- lined baking sheet and roast in a 450° oven for 20 to 25 minutes or until skins char. Bring up the edges of the foil and seal around the pepper. Let stand 20 minutes.
• Peel off and discard pepper skins. Place peeled pepper pieces in a food processor. Add Parmesan cheese, cilantro, lemon juice, pine nuts, garlic, salt and black pepper. Cover and process with on/off pulses until almost smooth. With processor running, slowly add vegetable oil in a thin, steady stream.
• Transfer mixture to a medium bowl. Stir in mayonnaise. Cover and chill until ready to use (up to 1 week).
• For Turkey Burgers: In a medium bowl, combine egg whites, olive oil, cream, 1 teaspoon kosher salt, the curry powder, chili powder, 1 teaspoon black pepper and 1 teaspoon minced garlic. Stir to combine; set aside.
• In a large bowl, combine turkey, onion, bread crumbs, jalapeno peppers and chives. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture into six 3/4-inch-thick round patties.
• Grill the patties on the well-oiled rack of a covered charcoal or gas grill directly over medium heat for 14 to 18 minutes or until no longer pink (165° F), turning once halfway through grilling. During the last minute of grilling, top burgers with cheese and grill buns, buttered side down, directly over medium heat for 30 seconds to 1 minute or until just lightly toasted.
• Serve burgers on toasted buns topped with chopped lettuce and Poblano Pesto Aioli.

POBLANO PESTO

Steps:

• Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

POBLANO PESTO

Steps:

• Cut peppers in half; remove stems, seeds and membranes. In a large skillet, bring 1 in. of water to a boil. Add poblanos and jalapeno; cover and cook for 5-6 minutes or until tender. Drain; cool slightly and pat dry., Place peppers in food processor; cover and pulse until blended. Add the almonds, cheese, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.

POBLANO PESTO AIOLI

Steps:

• To roast poblano pepper, quarter pepper, removing seeds and membranes. Place pieces on foil-lined baking sheet. Bake, uncovered in 450 oven 20-25 minutes or until skins are charred. Seal foil around pepper pieces. Let stand 20 minutes to steam. Peel pepper pieces and coarsely chop. In a food processor or blender, combine pepper, Parmesan, cilantro, lemon juice, pine nuts, garlic, salt and pepper. Cover and process or blend until almost smooth. With the processor or blender running, slowly add oil in a thin, steady stream. Transfer to bowl. Stir in mayonnaise. Cover and refrigerate for at least 30 min. Store, covered, up to 1 week.