Charred Poblano and Garlic Pesto

• Recipe by Grace Parisi

Ingredients

1. 2 large poblanos (6 ounces each), halved lengthwise and cored
2. Canola oil
3. 4 large unpeeled garlic cloves, lightly smashed
4. 2 scallions
5. 1/4 cup cilantro leaves
6. 1/3 cup crumbled queso fresco or feta cheese
7. Salt and freshly ground pepper

Directions

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.