This Roasted Padrón Pepper Manchego Pesto is flavor packed and super addicting. The Manchego cheese compliments the roasted flavor of the Padrón peppers beautifully. Serve it with some crusty bread and a nice bottle of wine.
Padrón peppers originated in South America. They were brought to Padrón, Galicia in the northwest of Spain where the variety “pementos de Padrón” is grown. The first time I tried roasted Padrón peppers I couldn’t stop eating them, so it was exciting to taste these wonderful peppers in a pesto! They have such a nice flavor with just a bit of spice. They are mild for the most part, but every once in awhile one will catch you off guard and will be extremely hot.
This pesto is fantastic with a white Rioja or a nice bottle of Cava.
Recipe: Approx. 2 Cups
- 1 Basket Approx. 25 Padrón Peppers
- 3/4 Cup Manchego Cheese – finely grated
- 3/4 Cup Marcona Almonds or Raw Walnuts
- 1/4 Cup Extra Virgin Spanish Olive Oil
- 2 Tablespoon Lemon Juice – fresh squeezed
- 1 – 2 Clove Garlic
- 1/4 Teaspoon Maldon Salt or Sea Salt
Wash and dry the peppers well, you don’t want them to have water on them or they will splatter in the oil.
Add olive oil to a cast iron skillet over medium-high heat then add the pepper and stir frequently for 6 -8 minutes.
Remove the peppers when they are brown and blistered.
Measure everything and add to a food processor or blender and puree to desired texture.
Padrón Peppers contain calcium, iron, protein, vitamin A, B1, B2, C as well as capsaicinoids that help the body fight free radicals, inflammation, help the digestive system and promote weight loss. They improve the blood circulation and reduce high blood pressure. They also help reduce ‘bad’ cholesterol and promote healthy cholesterol.