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.
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.
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Fresno Pepper FAQs
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.
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.
Fresno peppers are typically in season during the summer and through most of the fall.
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.
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.
Pro Tip: The membrane of peppers is typically hotter than the seeds, and should therefore be removed if you want less heat.
- 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
I hope you love this Fresno Pepper recipe as much as I do!
Fresno Pepper Pesto Recipe
Equipment
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
NUTRITION
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Marnie
I was wondering if I can freeze extra in ice cube trays or smthg to have them on hand until next growing season 😉
Valentina
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
Jan
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!
valentina
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
Jeff the Chef
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.
valentina
Thanks, Jeff. Love that you approve of my cookie dough needs. 😉 ~Valentina
John / Kitchen Riffs
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.
valentina
Many thanks, John. Hope you love it! 🙂 ~Valentina
Colette
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
valentina
Exactly. Thanks so much, Colette. 🙂 ~Valentina
Marissa
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!
valentina
I hope you come across them, Marissa. Thanks so much! 🙂 ~Valentina