Charred Poblano Cilantro Pesto

First turn your broiler on and move the top rack in your oven to the highest setting. Wash and dry poblanos. Spray a baking sheet with nonstick spray and place poblanos on top. Roast under the broiler, turning every 4-5 minutes until all of the sides are browned and bubbly looking. Immediately place in a bowl and cover with plastic wrap to let steam.

Meanwhile, wash the cilantro and add all ingredients except the peppers, oil, and salt and pepper to a food processor.

When the peppers have rested for about 3-5 minutes, remove about ½ of the skin and the seeds from each pepper. Slice roughly and add to the food processor. Pulse to combine everything, then turn on the processor and slowly stream in the olive oil until desired consistency is reached. If it’s still too thick but you don’t want to add more oil, you can certainly add a little more lime juice.

Season to taste with salt and pepper.