Spicy Red Pepper Pesto

comments (10) March 30th, 2008

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Click To Enlarge Photo: Scott Phillips

2 red bell peppers
1 or 2 chipotle chiles in adobo sauce (see link below)
1/4 cup roasted almonds
3 large garlic cloves, smashed
1/4 cup extra-virgin olive oil
2 Tbs. lemon juice
3 Tbs. freshly grated Parmesan cheese

Makes about 1-1/4 cups

Stir this into polenta, or spread it on burgers, chicken, or pizza. Cans of chipotle chiles (dried, smoked jalapeños) in adobo sauce can be found in Mexican grocery stores.

Roast the peppers over a flame until blackened. Put into an airtight container until cool, then peel off the charred skin. Blend the peppers, chiles, almonds, and garlic in a food processor or blender until minced. Add the oil, lemon juice, and cheese and process until blended.

Recipe by Steven Van Yoder
February 2000
from issue #25

posted in: pesto, sauce, red peppers

Comments (10)

LillyThorpe12 writes: it is yummy...
Posted: 12:55 am on August 13th
LyleFletcher writes: Awesome keep it up .. great work
Posted: 3:08 am on June 9th
VelmaRowe writes: Thanks for sharing
Posted: 5:36 am on June 3rd
jackmorris21 writes: Great
Posted: 4:40 am on March 28th
JackTyler writes: You did well
Posted: 11:46 pm on March 17th
NadineAllen writes: Great effort
Posted: 4:21 am on March 17th
augustine125 writes: wow this is tasty.
Posted: 6:04 am on January 6th
ismaelhale writes: nice and Spicy food
Posted: 5:49 am on January 6th
mondray writes: nice and yummy.......
Posted: 3:22 am on December 4th
BasilBaby writes: Oh my! Can't wait for bells to be ready for munching; this sounds devilishy good. It would be great with hummus or on your falafal - excuse my drool.

Posted: 6:03 am on May 9th
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