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Charred Poblano and Garlic Pesto
© Gareth Morgans

Charred Poblano and Garlic Pesto

  • SERVINGS: makes about 1 cup
  • FAST
  1. 4 large unpeeled garlic cloves, lightly smashed
  2. 2 scallions
  3. 1/4 cup cilantro leaves
  4. 1/3 cup crumbled queso fresco or feta cheese
  5. Salt and freshly ground pepper
  6. 2 large poblanos (6 ounces each), halved lengthwise and cored
  7. Canola oil
  1. Heat a cast-iron skillet. Rub the chiles with oil and set in the skillet, skin side down. Add the garlic and scallions and cook over moderately high heat, flattening the chiles with a spatula, until charred all over, 6 minutes. Transfer to a plate; let cool slightly. Peel the chiles and garlic and chop; transfer to a mini food processor. Add the scallions and cilantro; pulse until minced. With the machine on, add 3 tablespoons of oil and process to a coarse paste. Add the cheese; pulse to blend. Season with salt and pepper.
Notes USES Spread on sandwiches or mix into meatballs, rice, soup or pasta.


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