Charred Poblano and Garlic Pesto

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

1. Heat a 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 moderately high heat, flattening the chiles with a spatula, until charred all over, 6 minutes.
4. Transfer to a plate; let cool slightly.
5. Peel the chiles and garlic and chop; transfer to a mini food processor.
6. Add the scallions and cilantro; pulse until minced.
7. With the machine on, add 3 tablespoons of oil and process to a coarse paste.
8. Add the cheese; pulse to blend.
9. Season with salt and pepper.

garlic, scallions, cilantro, queso fresco, salt, poblanos, canola oil

Taken from www.foodandwine.com/recipes/charred-poblano-and-garlic-pesto (may not work)