Poblano Pesto

Directions

1. 1
   Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened.
2. 2
   Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin.
3. 3
   With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core.
4. 4
   Coarsely chop the poblanos, and place into a mini food processor.
5. 5
   Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth.
6. 6
   Taste and season with salt.