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. 
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.
Roasted Fresno Pepper Pesto is a thick, spicy and slightly sweet. And it’s amazingly delicious . . . on everything!
Which is exactly why it should be “at the ready” all the time!
Uses for This Pesto
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.
The possibilities are endless.
This recipe is just one recipe 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.
What is a Fresno Pepper?
- Fresno peppers are a medium-sized pepper.
- Mature Fresno Chile Peppers are conical in shape, about two inches long, and about one inch in diameter near the stem.
- Typically grown in New Mexico, they can be green, but when they’re mature, they are a very pretty, deep red color.
- Mature Fresno Chili Peppers are conical in shape, about two inches long, and about one inch in diameter near the stem.
How hot are Fresno Peppers?
They are typically medium heat, with a subtle smoky sweetness.
What’s the best substitute for a Fresno pepper?
A jalapeño!
While the jalapeño is a great substitute if you can’t get Fresno peppers, the Fresnos are a bit different. Fresno peppers generally have a slightly spicier kick to them, and when they’re red, they are fruitier.
Don’t forget to stop and admire the beauty of the ingredients you’re cooking with — at every stage.
Recipe Tips
Did you know the seeds are not the hottest part of a chile pepper? Nope, it’s the membrane that holds the most of the heat!
-In addition to removing the seeds, if you want less heat, the membrane is easily removed with a paring knife (see image below).
-You should also 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.
I hope you love this Fresno Pepper recipe as much as I do!
More unique pesto recipes:
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.
Please note that the prep time does not include roasting and peeling the peppers, which will add about 20 minutes.
Makes 2 1/4 cups | serving size: about 2 tablespoons
- 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
- 1¼ cup plus 2 tablespoons fresh lemon juice
- 1 tablespoon granulated sugar
- 1¼ teaspoon salt
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Add the basil, almonds, cheese, peppers and garlic to a food processor fitted with the blade attachment.
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Blend for about 30 seconds, and then gradually add the oil. Blend until it's as smooth as possible.
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Add the lemon juice, sugar and salt and blend just to combine.
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That's it!
Of course 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!)
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Deb says
The Fresno peppers are so vibrant! What a great way to add a punch of color and flavor to our cooking!
valentina says
Thanks, Deb! 🙂
sippitysup says
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
valentina says
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! 😉
David says
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!
valentina says
So lovely to be growing your own food!
Bintu - Recipes From A Pantry says
I bet this holds a punch. Love the use of loads of basil. Your pesto looks such a tasty recipe.
valentina says
Thanks so much! Enjoy!
Becca @ Amuse Your Bouche says
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.
valentina says
Thank you, Becca. Hope you love it! 🙂
Lynn | The Road to Honey says
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.
valentina says
Thanks so much, Lynn. I think raw ingredients can be so beautiful — and I love that char, too. 🙂
Kim @ Three Olives Branch says
I am a big pesto fan, I love the idea of using Fresno peppers. Yum!
valentina says
Thanks so much, Kim! I hope you give it a go.
Debi at Life Currents says
Oh my gosh this looks good! Perfect for watching the games this weekend. And I LOVE dips and spreads!
valentina says
Thank you Debi. Oh, good idea for game day food! 🙂
Jim says
Just made it. I used just shy of a cup of lemon juice and it is still a bit much to my taste. Otherwise, tastes really good and using it for a grilled veggie lasagna doing everything on the grill.
valentina says
Hey Jim, It is indeed a very generous amount of lemon juice.I totally get how less might be more for some. 😉 I bet it’s delicious in the lasagna — especially with grilled veggies. Great idea. Yum! Thanks for sharing and for trying the recipe. ~Valentina