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?
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.
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
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.
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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