Poblano Pesto

1. 1

   Heat the canola oil in a skillet and when almost smoking, turn the poblanos in the hot oil for 45 seconds until blistered but not blackened.(the chiles get a bit oily this way, but they're not swimming in it and by blistering the skins this way, the chiles retain more of a bright green color) Transfer to a bowl, cover with plastic wrap (towel's better - less additional cooking happens that way), and let steam for 10 minutes (maybe a bit longer - til they're cool enough to handle).

2. 2

   Peel and seed the Poblanos, place in a food processor with the toasted pumpk

* Per serving · 4 servings · Values may vary.

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