My F&W
quick save (...)
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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.