There are a handful of foods I like to have at the ready at all times: cooked rice, homemade salad dressing, compound butters, cookie dough, and pesto — just to name a few.
This is a thick, spicy and slightly sweet pesto that’s amazingly delicious . . . on everything! Which is exactly why it should be “at the ready” all the time! You never know when you might need to spice up your pasta, add a spread of flavor to bread, or turn your scrambled eggs into something very special.
This recipe is just one in my series of pepper recipes that I started earlier this week, when we made the Smoky Three-Pepper Corn Chowder. I’m totally pepper inspired from The Great Pepper Cookbook: A Guide to Choosing and Cooking with Peppers — hot off the press this month from Melissa’s Produce. Oh, and guess what? I’m giving away a copy of the gorgeous hardcover book!
YOU CAN ENTER THE GIVEAWAY HERE! {Giveaway Closed}
Don’t forget to stop and admire the beauty of the ingredients you’re cooking with — at every stage.
And did you know the seeds are not the hottest part of a chile pepper? It’s the membrane that holds the most heat! So in addition to removing the seeds, if you want less heat, the membrane is easily removed with a paring knife.
Recipe is below.
- 4-ounces washed and dried, fresh basil leaves
- 1 cup toasted, sliced almonds
- 1 cup grated Parmesan cheese
- 5 roasted, peeled and seeded Red Fresno peppers (Here's How to Roast and Peel Peppers)
- 1 garlic clove
- 1 cup extra virgin olive oil
- 1¼ cup plus 2 tablespoons fresh lemon juice
- 1 tablespoon granulated sugar
- 1¼ teaspoon sea salt
- Add the basil, almonds, cheese, peppers and garlic to a food processor fitted with the blade attachment.
- Blend for about 30 seconds, and then gradually add the oil. Blend until it's as smooth as possible.
- Add the lemon juice sugar and salt and blend just to combine.
- That's it!
The Fresno peppers are so vibrant! What a great way to add a punch of color and flavor to our cooking!
Thanks, Deb! 🙂
I don’t find fresnos hot. I’m mean other than the red color. But I want to ask another question. You ALWAYS? have cookie dough around the house. How much do those boys (and all their friends) love you… GREG
I almost always do have cookies dough in the freezer — already shaped and ready for the oven. Though their only 8 & 10 now, the plan is that when they’re older, they’ll always come home for my treats! 😉
I am so excited – we just planted Fresno chiles, as well as Sandia and Guëros. What a fun and different pesto. If I kept cookie dough in the fridge, I would constantly be taking out hunks at a time and eating it as is. Cookie dough is a very dangerous business!
So lovely to be growing your own food!
I bet this holds a punch. Love the use of loads of basil. Your pesto looks such a tasty recipe.
Thanks so much! Enjoy!
I’ve never heard of red fresno peppers but they sound yum! I love making my own pesto, must try it with roasted peppers soon.
Thank you, Becca. Hope you love it! 🙂
You are so right that we should really pause and admire the beauty of the ingredients that goes into constructing our food. I mean. . .look how stunning that charr is on those peppers. And I bet they really give that pesto a nice punch.
Thanks so much, Lynn. I think raw ingredients can be so beautiful — and I love that char, too. 🙂
I am a big pesto fan, I love the idea of using Fresno peppers. Yum!
Thanks so much, Kim! I hope you give it a go.
Oh my gosh this looks good! Perfect for watching the games this weekend. And I LOVE dips and spreads!
Thank you Debi. Oh, good idea for game day food! 🙂