Roasted Hungarian Banana Pepper & Chèvre Pesto

Thi is a fairly spicy pesto from the banana peppers with a nice creamy texture from the chèvre cheese.



This pesto pairs nicely with a Riesling or Gewürztraminer.



Approx. 1 1/4 Cups

  • 10 Hungarian Banana Peppers
  • 1 Cup Raw Walnuts
  • 4 Oz. Chevre Cheese
  • 2 Tablespoons Extra Virgin Olive Oil or to taste
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • 1 Clove Garlic
  • 1/4 Teaspoon Sea Salt

Wash the peppers then line them in the center of a baking sheet.

 Turn the oven onto broil and place the baking sheet on top shelf of the oven and broil for 4 – 5 minutes.

 Flip over and broil 3 – 4 minutes until they are well charred.

 Peel off the skin with a paper towel by rubbing off the charred skin, cut off the stem then cut in half and deseed.


Add to food processor or blender along with all the other ingredients and puree until smooth.


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