Charred Poblano and Garlic Pesto

  • Total Time:
  • Servings: makes about 1 cup

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  • 4 large unpeeled garlic cloves, lightly smashed
  • 2 scallions
  • 1/4 cup cilantro leaves
  • 1/3 cup crumbled queso fresco or feta cheese
  • Salt and freshly ground pepper
  • 2 large poblanos (6 ounces each), halved lengthwise and cored
  • Canola oil

How to make this recipe

  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.


USES Spread on sandwiches or mix into meatballs, rice, soup or pasta.

Contributed By Photo © Gareth Morgans Published September 2004

477310 recipes/charred-poblano-and-garlic-pesto 2013-12-06T23:16:16+00:00 Grace Parisi summer|mexican|southwestern-tex-mex|dips-and-spreads|sauces-and-condiments|fast|healthy|make-ahead september-2004 recipes,charred-poblano-and-garlic-pesto 477310

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