Ingredients for Charred Poblano And Garlic Pesto
- Poblano Peppers
- Olive Oil
- Garlic Cloves
- 4 scallions (white and light green parts only)
- Cilantro Leaf
- Queso Fresco
- Salt & Freshly Ground Black Pepper
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How to Make Charred Poblano And Garlic Pesto
- Heat a large cast iron skillet over medium-high heat.
- Rub 2 large poblano peppers with 1 tablespoon olive oil and place them skin-side down in the hot skillet.
- Add 4 cloves garlic and 4 scallions (white and light green parts only) to the skillet. Cook, flattening the peppers occasionally with a spatula, until charred all over, about 6-8 minutes.
- Transfer peppers and garlic to a plate. Let cool slightly.
- Once cool enough to handle, peel and remove the stems from the poblanos. Roughly chop the peppers and garlic.
- Add the chopped peppers and garlic to a mini food processor.
- Add the green parts of the 4 scallions and 1/2 cup packed cilantro leaves.
- Pulse until finely minced.
- With the food processor running, slowly drizzle in 3 tablespoons olive oil and process until a coarse paste forms.
- Add 1/2 cup crumbled queso fresco cheese.
- Pulse until just combined. Do not over-process.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
3g
Fat
29g
Carbs
9g
