Green Chile Pesto

6 large long green chiles or 4 medium poblano chiles
3/4 cup pine nuts
2 cup lightly packed clean, dry basil leaves and tender stems
1 cup extra virgin olive oil
6 garlic cloves, peeled and chopped
3/4 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Roast chiles, turning them often, until the peels are lightly
and evenly charred. Steam the chiles in a closed paper bag
until cool. Rub off the charred peels, remove the stems and
seeds, and coarsely chop the chiles.

In a skillet over medium heat, toast the pine nuts, stirring
often, until they are lightly browned. Remove them from the
skillet to cool to room temperature.

In a food processor, combine pine nuts, basil, chopped chiles
and garlic. Process, scraping down sides of the bowl once or
twice, until smooth. Gradually add the olive oil through the
feed tube. Transfer the mixture to a bowl and stir in the
cheeses, salt and pepper. Tightly cover the pesto and
refrigerate for up to three days. If freezing, add the cheese
only after it is defrosted.