Charred Poblano and Garlic Pesto

• 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

1. Heat a large cast iron skillet.
2. Rub the chiles with oil and set in the skillet, skin side down.
3. Add the garlic and scallions and cook over medium high heat, flattening the chiles with a spatula, until charred all over, about 6 minutes.
4. Move to a plate; let cool slightly.
5. Peel the chiles and garlic and chop.
6. Move to a mini food processor.
7. Add the scallions and cilantro; pulse until minced.
8. With the machine on, add 3 tablespoons of oil and process to a coarse paste.
9. Add the cheese; pulse to blend.
10. Season with salt and pepper.
11. Enjoy!

poblano peppers, olive oil, garlic, scallions, cilantro leaf, queso fresco, salt

Taken from www.food.com/recipe/charred-poblano-and-garlic-pesto-179421 (may not work)