Southwestern Pepper Pesto
Servings
8Serving size
4 TablespoonsThis recipe can easily be multiplied. Note that cooking time does not include time for the peppers to cool.
Ingredients
| 2 Large Red bell peppers |
| 4 Tbsp. Pumpkin seeds (pepitas) |
| 2 Tbsp. Pickled jalapeno peppers |
| 1/2 cup Coriander (cilantro) leaves, raw |
| 1 ounce Parmesan cheese (grated) |
| 1/8 tsp. Salt |
| 1 Tbsp. Lemon juice |
| 3 tsp. Liquid from jar of sliced jalapeno peppers |
| 2 Tbsp. Olive oil |
Instructions
Place the peppers in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow them to cool.
After the peppers are cooled, peel and seed them.
Place the peppers in a blender or mini chopper with the pumpkin seeds, peppers, cilantro, parmesan, salt, lemon juice, liquid from the pickled jalapeno and olive oil.
Purée until smooth.
Chill until ready to serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
The balance of this pesto is a blend of sweetness from the peppers and jalapenos and saltiness and umami of the pumpkin seeds and parmesan. It is mildly spicy but if you like it spicer, you can add more pickled jalapenos or add some cayenne pepper.