Poblano Pesto

1. 1

   Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened.

2. 2

   Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin.

3. 3

   With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core.

4. 4

   Coarsely chop the poblanos, and place into a mini food processor.

5. 5

   Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth.

6. 6

   Taste and season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.