Pasta Fan's Roasted Poblano Pepper Pesto

Preheat oven and move rack to the top. Wash peppers a bit, then roast carefully, I know you won't let any burn! Put them in the bag and roll the top down. While pepper skins are loosening, clean basil, chop some garlic, grate some cheese, decide if you want to add your nuts during the processing time or if you want to sprinkle them on top of your dish. Check peppers, the black parts will flake off leaving roasted goodness behind, chop the stems off, remove seeds, and cut off a bit of pepper and taste. How hot is it? This will help you decide how much you'll use, so decide how hot you want your pesto to be. Pour some oil in your blender/processor, then some basil and a little garlic, whip it up, taste, add some peppers, taste, add some salt, taste. You can add cheese and/or nuts at this point or save it to add on top of your dish.

As a variation you can substitute cilantro for the basil. Makes an awesome spread for sammiches too. I make a lovely pasta dish with yellow squash, red peppers, onions and penne pasta, just a dab of this is divine with it.

*or bottle of wine. That's our recipe manipulation.

Thanks, Pasta Fan!