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    Home » Seasonal Recipes » Summer Recipes » Fresno Chile Pepper Pesto

    Fresno Chile Pepper Pesto

    Jun 13, 2020 · by Valentina · 42 Comments

    This post may contain affiliate links.

    Jump to Recipe

    What is a Fresno Pepper? Scroll below to learn all about them. Then we'll make Fresno Pepper Pesto, which is a very unique pesto that can serve as a dip, a spread or a sauce, to beautifully enhance just about anything it's added to.

    Fresno Pepper Pesto in a terra cotta bowl.

    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.

    There aren't too many Fresno pepper recipes out there, so pesto is quite unique.

    Jump to:
    • Fresno Pepper FAQs
    • Fresno Pepper Pesto Ingredients
    • Recipe Tips and Substitutions
    • How to Make it
    • Serving Suggestions
    • More Unique Pesto Recipes
    • Fresno Pepper Pesto Recipe
    Fresno Pepper Pesto in a terra cotta bowl with red peppers around it.

    Fresno Pepper FAQs

    What is a Fresno pepper?

    Fresno peppers are medium-sized chile peppers with a cone-like shape. They're about two inches long, and about one inch in diameter near the stem.

    They can be green, but when they're mature, they are a very pretty, deep red color.

    They are named for Fresno, California and are grown throughout California, mostly in the San Joaquin Valley.

    What do Fresno chile peppers taste like?

    The taste of a Fresno pepper is often compared to that of a Jalapeño, though it's a bit hotter and it's subtly smoky and sweet.

    When are Fresno peppers in season.

    Fresno peppers are typically in season during the summer and through most of the fall.

    How hot are Fresno peppers?

    They measure from 2,500 – 10,000 Scoville Heat Units (SHU), which is mild to medium. Like all peppers, they will vary, so taste them before you use them. When the Fresno peppers have matured and are red, they are fruitier and much hotter.

    What's the best substitute for a Fresno pepper?

    Jalapeños are definitely the best substitute.

    Fresno Pepper Pesto Ingredients

    • basil
    • almonds
    • Parmesan
    • Fresno peppers
    • garlic
    • extra virgin olive oil
    • lemon juice
    • salt
    • sugar

    (See recipe card below for quantities.)

    Recipe Tips and Substitutions

    • Did you know the seeds are not the hottest part of a chili pepper? Nope, it's the membrane that holds the most of the heat! So, in addition to removing the seeds, if you want less heat, the membrane is easily removed with a paring knife (see image above).
    • Feel free to adjust the amount of peppers you add, depending on the amount of heat you like.
    • Always taste a bit of the pepper before you add it because the heat can vary from pepper to pepper.
    • Of course, if you don't want any heat at all, use a red bell pepper.
    • Almonds are deliciously creamy in pesto, but feel free to use pine nuts, walnuts, or pecans if you'd like. (One of the fun things about pesto recipes, is that you can totally mix up the ingredients to suit your taste.)

    How to Make it

    - Roast, seed and peel the peppers. Here's how.

    red peppers in three stages: raw, roasted, roasted and peeled.

    Pro Tip: The membrane of peppers is typically hotter than the seeds, and should therefore be removed if you want less heat.

    The inside of a roasted red pepper with a paring knife and seeds showing.

    - Add the basil, almonds, cheese, roasted 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.

    Serving Suggestions

    This pesto is thick, spicy and slightly sweet. It's amazingly delicious on so many foods, and to make lots of other Fresno pepper recipes with.

    • Mix it into pasta dishes. It can stand alone, or you can add chicken, shrimp, artichokes, whatever you fancy.
    • Spread it on warm rustic bread.
    • Use it to "crust" a rack of lamb, like this.
    • Serve it with chicken, steak or fish as a sauce.
    • Add it to other sauces to change them up, and to add the smokey, sweet favor of the peppers.
    • Stir the pesto into scrambled eggs or serve it with fried eggs. Wrap it all up in a tortilla, and it's an excellent breakfast, brunch or lunch.

    The possibilities are endless.

    More Unique Pesto Recipes

    • Lemon Verbena Pesto Recipe
    • Lemon Caper Pesto Recipe
    • Rocket (Arugula) Pesto

    I hope you love this Fresno Pepper recipe as much as I do!

    Pepper pesto in terra cotta bowl

    Fresno Pepper Pesto Recipe

    Valentina K. Wein
    Fresno Pepper Pesto recipe is a unique pesto that can serve as a dip, a spread or a sauce, to beautifully enhance just about anything it's added to.
    Makes 2¼ cups | serving size: about 2 tablespoons
    5 from 7 votes
    Print
    Prep Time 15 minutes mins
    Roasting Time 20 minutes mins
    Total Time 35 minutes mins
    Course Condiments, Sauces, Dressings and Vinaigrettes
    Cuisine Italian
    Servings 16
    Calories 84 kcal

    Equipment

    • food processor

    Ingredients
     
     

    • 4 ounces fresh basil leaves, washed and dried
    • 1 cup sliced almonds, toasted
    • 1 cup Parmesan cheese, grated
    • 5 roasted and peeled Fresno peppers (click here for How to Roast and Peel Peppers)
    • 1 teaspoon garlic, minced
    • 1 cup extra virgin olive oil
    • ⅓ cup fresh lemon juice
    • 1 tablespoon granulated sugar
    • 1¼ teaspoon salt

    Instructions
     

    • Add the basil, almonds, cheese, roasted 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.

    NOTES

    Calorie count is only an estimate.

    NUTRITION

    Calories: 84kcal
    Keywords healthy appetizers, recipes for spreads, great for pasta
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. Deb

      April 21, 2014 at 8:34 pm

      The Fresno peppers are so vibrant! What a great way to add a punch of color and flavor to our cooking!

      Reply
      • valentina

        April 22, 2014 at 7:45 pm

        Thanks, Deb! 🙂

        Reply
    2. sippitysup

      April 23, 2014 at 2:49 am

      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

      Reply
      • valentina

        April 23, 2014 at 5:26 am

        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! 😉

        Reply
    3. David

      April 24, 2014 at 5:33 pm

      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!

      Reply
      • valentina

        April 28, 2014 at 4:25 pm

        So lovely to be growing your own food!

        Reply
    4. Bintu - Recipes From A Pantry

      January 07, 2017 at 12:55 am

      5 stars
      I bet this holds a punch. Love the use of loads of basil. Your pesto looks such a tasty recipe.

      Reply
      • valentina

        January 07, 2017 at 11:59 am

        Thanks so much! Enjoy!

        Reply
      • John F. Hilliard

        July 23, 2021 at 7:35 am

        You may have mentioned it but I didn’t catch it: do you use green or red Fresno’s in you Fresno pesto?

        Reply
        • valentina

          July 23, 2021 at 1:13 pm

          Hi John, thanks for writing in. I use red. If they're green, or greenish, that's okay too. They're a bit sweeter when red. Enjoy and have a great weekend. 🙂 ~Valentina

          Reply
    5. Becca @ Amuse Your Bouche

      January 07, 2017 at 4:10 am

      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.

      Reply
      • valentina

        January 07, 2017 at 11:59 am

        Thank you, Becca. Hope you love it! 🙂

        Reply
    6. Lynn | The Road to Honey

      January 07, 2017 at 6:25 am

      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.

      Reply
      • valentina

        January 07, 2017 at 12:00 pm

        Thanks so much, Lynn. I think raw ingredients can be so beautiful -- and I love that char, too. 🙂

        Reply
    7. Kim @ Three Olives Branch

      January 07, 2017 at 7:17 am

      I am a big pesto fan, I love the idea of using Fresno peppers. Yum!

      Reply
      • valentina

        January 07, 2017 at 12:00 pm

        Thanks so much, Kim! I hope you give it a go.

        Reply
    8. Debi at Life Currents

      January 07, 2017 at 7:22 am

      Oh my gosh this looks good! Perfect for watching the games this weekend. And I LOVE dips and spreads!

      Reply
      • valentina

        January 07, 2017 at 12:01 pm

        Thank you Debi. Oh, good idea for game day food! 🙂

        Reply
    9. 2pots2cook

      June 14, 2020 at 12:29 am

      5 stars
      Spread for me, please ! So beautiful; happy to pin 🙂

      Reply
      • valentina

        June 14, 2020 at 4:10 pm

        Thanks so much, Davorka. I'll save you a spread or two. 😉 ~Valentina

        Reply
    10. Dawn - Girl Heart Food

      June 15, 2020 at 4:09 am

      5 stars
      I bet this is totally loaded with flavour!! With all those delicious ingredients, like basil and fresno peppers, what's not to love?! So many uses too! I'll have to pick up some peppers next time I'm at the grocery. Hope you have a great week ahead, Valentina 🙂

      Reply
      • valentina

        June 20, 2020 at 2:37 pm

        Thanks so much, Dawn. I love all of the fresh ingredients, too. 🙂 Enjoy and have a lovely weekend. 🙂 ~Valentina

        Reply
    11. David @ Spiced

      June 15, 2020 at 5:17 am

      5 stars
      What a unique recipe idea, Valentina! I've never heard of Fresno peppers before, so I don't think I can get them over here in my area. However, jalapenos are easy to find (and grow in the garden)! I'm thinking a jalapeno pesto could be a lot of fun!

      Reply
      • valentina

        June 20, 2020 at 2:38 pm

        Thanks, David. Luck you to be growing peppers in your own garden! 🙂 ~Valentina

        Reply
        • Karin

          August 06, 2021 at 8:24 am

          I had trouble finding Fresno peppers in my area too. When I finally did. I saved the seeds from the fresh peppers and planted them. From one pepper I was able to grow a dozen plants and have been enjoying a bumper crop this summer!

          Reply
          • valentina

            August 07, 2021 at 4:59 pm

            Hi Karin. Thanks so much for sharing this. How awesome! I'm jealous and we should be so lucky as to have such a great pepper crop. Let us know what you cook with them -- and if you make the pesto, I hope you love it. 🙂 ~Valentina

            Reply
    12. Kim Lange

      June 15, 2020 at 6:02 am

      5 stars
      Wow! This sounds so delectable! YUM! xo Pinning!

      Reply
      • valentina

        June 22, 2020 at 8:38 am

        Thank you, Kim!

        Reply
    13. Liz

      June 15, 2020 at 8:28 am

      5 stars
      I love the idea of a pesto with some heat!! Great to add to so many dishes to make them even more delicious!!!

      Reply
      • valentina

        June 22, 2020 at 8:38 am

        Thanks so much, Liz. Enjoy! 🙂 ~Valentina

        Reply
    14. Marissa

      June 15, 2020 at 1:39 pm

      5 stars
      We adore pesto of all kinds, so this definitely needs to happen in our house! Now I'm on the lookout for red Fresno peppers!

      Reply
      • valentina

        June 22, 2020 at 8:39 am

        I hope you come across them, Marissa. Thanks so much! 🙂 ~Valentina

        Reply
    15. Colette

      June 16, 2020 at 4:37 pm

      I never thought to put a pepper into pesto. This is brilliant! Looks so delicious. I can just add it to pasta and call it dinner! Thanks, Valentina! xo

      Reply
      • valentina

        June 22, 2020 at 8:39 am

        Exactly. Thanks so much, Colette. 🙂 ~Valentina

        Reply
    16. John / Kitchen Riffs

      June 17, 2020 at 8:01 am

      What a neat recipe! I've never had a pepper pesto, but I'm so going to make this. Don't often see Fresno peppers here, but I can substitute. 🙂 Good stuff -- thanks.

      Reply
      • valentina

        June 22, 2020 at 8:40 am

        Many thanks, John. Hope you love it! 🙂 ~Valentina

        Reply
    17. Jeff the Chef

      June 23, 2020 at 10:52 am

      Anyone who always has cookie dough around is perfect in my opinion. I've never cooked anything with Fresno chile. I'd be happy to try it.

      Reply
      • valentina

        June 26, 2020 at 4:37 pm

        Thanks, Jeff. Love that you approve of my cookie dough needs. 😉 ~Valentina

        Reply
    18. Jan

      August 12, 2021 at 5:33 am

      I'm making this today! I have a bumper crop of fresnos that I need to use. They are very easy to grow. I couldn't find them in our area so I started growing them last summer. They are prolific producers and ripen to red by August.
      I live in MN, zone 4. They grow well in large pots. Give them a try!

      Reply
      • valentina

        August 12, 2021 at 5:31 pm

        Hi Jan. Thanks so much for writing in. How fantastic that you grew your own Fresno peppers. I should do the same. Even when I can find thing locally, there's nothing quite like getting it out of your own garden. I love that!! Hope you enjoy the recipe. 🙂 ~Valentina

        Reply
    19. Marnie

      October 15, 2023 at 7:21 am

      I was wondering if I can freeze extra in ice cube trays or smthg to have them on hand until next growing season 😉

      Reply
      • Valentina

        October 15, 2023 at 10:19 am

        Hi Marnie. Thanks for writing in. 🙂 Yes, you can freeze it in the trays (or other container) for up to about 4 months, as long as it's completely sealed - airtight! Enjoy! ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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