The flavors of this Roasted Habanero Manchego Pesto are phenomenal and it is one of my favorites. It only has a small amount of habanero and is mostly manchego and walnuts making it more like a spread. It’s amazing tossed in pasta and incredible added to a grilled cheese. It is on the hot side!
The first time I made this I was delighted! The spice gets addicting and it kinda has a mac n cheese flavor to it, which makes it even more addicting if that were even possible!
Roasted Habanero Manchego Pesto Recipe:
Approx: 1 1/2 Cups
- 1 – 3 Fresh Habanero Peppers – roasted – deseeded
- 1 1/4 Cup Manchego Cheese – finely shredded – packed
- 1 Cup Raw Walnuts
- 1/2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Lemon Juice – fresh squeezed
- 1 Clove Garlic
- 1/4 Teaspoon Sea Salt – or to taste
To roast the habanero peppers turn the oven onto broil and lined them in the center or the baking sheet so they are directly under the broiler.
Place the baking sheet on the top shelf of the oven for about 3 – 4 minutes and flip for about 1 minute. Make sure to check on them the whole time. You want them to be a bit burnt but not completely.
Then remove stem and seeds and put everything in a food processor or blender and puree. Make sure to wear gloves!
Habaneros contain more capsaicin than most other peppers. Capsaicin acts as an anti-inflammatory agent and can help treat the symptoms of conditions like arthritis and headaches. Small amounts of capsicum may help prevent heart attacks or strokes caused by blood clots. It helps clear mucus from stuffy noses and congested lungs. Habaneros contain significant amounts of vitamin C and vitamin A, both of which act as antioxidants.