Preheat the oven to 450 degrees F. Place the poblano peppers on a rimmed baking sheet and roast on the center rack for 15 minutes. Once the poblanos are soft and their skins are blistered, place them in a plastic zip bag and seal the bag. Allow the peppers to steam in the bag for 10 minutes to loosen the skin.
Carefully peel off the waxy skin on each poblano pepper. Remove the stems and seeds and place the peppers in a food processor.
Cut the avocados in half, remove the pits, and scoop the flesh into the food processor. Then add the pistachios, cilantro, lime juice, garlic, and salt. Secure the lid on the food processor and puree until very smooth.
Store in an air-tight container, in the refrigerator, for up to 5 days. Serve with tortilla chips, vegetable chips, or fresh cut vegetables.