I love Roasted Padron Peppers all by them self, so it is exciting to taste this wonderful flavor in a pesto!
The first time I tried roasted padron peppers I couldn’t stop eating them. They have such a nice flavor with just a bit of spice but every once in awhile one will catch you off guard and will be extremely hot.
Recipe: Approx. 2 Cups
- 1 Basket Approx. 25 Padron 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 on 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.
Padron 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.