Charred Poblano and Garlic Pesto

1. 1

   Heat a 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 moderately high heat, flattening the chiles with a spatula, until charred all over, 6 minutes.

4. 4

   Transfer to a plate; let cool slightly.

5. 5

   Peel the chiles and garlic and chop; transfer to a mini food processor.

6. 6

   Add the scallions and cilantro; pulse until minced.

7. 7

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

8. 8

   Add the cheese; pulse to blend.

9. 9

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.