Ingredients
2 whole Poblano Peppers; Roasted, Seeded And Peeled
1 cup Cilantro; Loosely Packed
2 Tablespoons Extra Virgin Olive Oil
1/2 cups Parmesan Cheese, Shredded
1 pinch Salt And Pepper, to taste
Method
Sources
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Recipe1M+
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
West African pepper — citrus, cardamom notes, gin botanical
French-engineered grinding mechanism — lifetime pepper mill
Premium cold-pressed EVOO — finishing, dipping, raw applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
West African pepper — citrus, cardamom notes, gin botanical
French-engineered grinding mechanism — lifetime pepper mill
Premium cold-pressed EVOO — finishing, dipping, raw applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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process nuts and garlic in a food processor until finely minced. add peppers and cilantro and process while slowly streaming in the olive oil until smooth. add cheese and pulse a few times until blended. salt and pepper to taste. refrigerate covered until ready to serve.