Chile-Cilantro Pesto

1. 1

   Heat a small cast-iron skillet.

2. 2

   Add the garlic and chiles and cook over moderate heat, turning, until lightly charred all over, about 15 minutes.

3. 3

   Let cool, then peel the garlic.

4. 4

   Split the chiles lengthwise and remove most of the seeds.

5. 5

   Coarsely chop the chiles.

6. 6

   Transfer the garlic and chiles to a food processor or blender.

7. 7

   Add the parsley, cilantro and the 1/2 cup of olive oil and puree.

8. 8

   Season the pesto with salt and transfer to a clean jar.

9. 9

   Pour in enough olive oil to cover the pesto by 1/4 inch and refrigerate for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.