Charred Poblano and Garlic Pesto

1. 1

   Heat a large cast iron skillet.

2. 2

   Rub the chiles with oil and set in the skillet, skin side down.

3. 3

   Add the garlic and scallions and cook over medium high heat, flattening the chiles with a spatula, until charred all over, about 6 minutes.

4. 4

   Move to a plate; let cool slightly.

5. 5

   Peel the chiles and garlic and chop.

6. 6

   Move to a mini food processor.

7. 7

   Add the scallions and cilantro; pulse until minced.

8. 8

   With the machine on, add 3 tablespoons of oil and process to a coarse paste.

9. 9

   Add the cheese; pulse to blend.

10. 10

    Season with salt and pepper.

11. 11

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.