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Fresno Pepper Pesto Recipe

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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. 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.

Fresno Pepper Pesto in a terra cotta bowl with red peppers around it.

What is a Fresno Pepper?

  • Fresno peppers are medium-sized 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.
  • The taste of a Fresno pepper is often compared to that of a Jalapeño.
  • They are named for Fresno, California and are grown throughout California, mostly in the San Joaquin Valley.

 How hot are Fresno Peppers?

Fresno peppers are typically medium heat, with a subtle smoky sweetness. When they’re matured and red, they are fruitier and much hotter.

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

What’s in Fresno Pepper Pesto Recipe?

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

What’s the best substitute for a Fresno pepper?

A jalapeño!

Uses for Fresno Pepper Pesto

Roasted Fresno Pepper Pesto is thick, spicy and slightly sweet. It’s amazingly delicious . . . on so many foods . . . .

  • mixed into pasta
  • spread on toast
  • to “crust” a rack of lamb
  • with chicken, steak or fish
  • added to sauces
  • mixed into scrambled eggs

The possibilities are endless.

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

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.)

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

The Great Pepper Cookbook cover.

I continue to get inspiration for my pepper recipes from The Great Pepper Cookbook: A Guide to Choosing and Cooking with Peppers from Melissa’s Produce.

More unique pesto recipes:

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 mins
Roasting Time 20 mins
Total Time 35 mins
Course Condiments, Sauces, Dressings and Vinaigrettes
Cuisine Italian
Servings 16
Calories 84 kcal

Ingredients
 
 

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.
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.

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Comments

  2. 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

    Reply

    • 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! 😉

      Reply

  3. 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!

    Reply

    • John F. Hilliard says

      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 says

        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

  6. 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.

    Reply

  10. Dawn - Girl Heart Food says

    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 says

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

      Reply

  11. David @ Spiced says

    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

      • Karin says

        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 says

          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

  15. Colette says

    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

  18. Jan says

    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 says

      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

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