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Charred Poblano and Garlic Pesto

  • TOTAL TIME: 20 MIN
  • SERVINGS: makes about 1 cup
  • Fast
  • Healthy
  • Make-Ahead
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Recipe

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.

Reviews

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User Reviews

(Average Rating)

This is a winner. I make it a lot. It is great with chicken.

Posted by: GigiGool on May 28, 2008

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