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Charred Poblano and Garlic Pesto

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“Poblanos chiles, garlic, cilantro and queso fresco cheese-YUM! This pesto can be used to spread on sandwiches or mix into meatballs, rice, soup or pasta. From Food & Wine magazine.”
READY IN:
25mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 2 large poblano peppers, halved lengthwise and cored (about 6 ounces each)
  • 3 tablespoons olive oil, plus additional for chiles
  • 4 large unpeeled garlic cloves, lightly smashed
  • 2 scallions
  • 14 cup cilantro leaf
  • 13 cup crumbled queso fresco (or feta cheese)
  • salt & freshly ground black pepper

Directions

  1. Heat a large cast iron skillet. Rub the chiles with oil and set in the skillet, skin side down. Add the garlic and scallions and cook over medium high heat, flattening the chiles with a spatula, until charred all over, about 6 minutes. Move to a plate; let cool slightly.
  2. Peel the chiles and garlic and chop. Move 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.
  3. Season with salt and pepper. Enjoy!

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