Fresno Pepper Pesto Recipe

5 from 7 votes

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

Prep Time15

Roasting Time20

Total Time35

Course: Condiments, Sauces, Dressings and Vinaigrettes

Cuisine: Italian

Keyword: healthy appetizers, recipes for spreads, great for pasta

Servings:

Calories: 84kcal

Author: Valentina K. Wein

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

US Customary - Metric

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