This Roasted Jimmy Nardello Pepper Pesto is extremely tasty. This pesto has a bit of a different texture due to the queso fresco, it’s smoother and would be great added to a quesadilla or a casserole as well.
These glorious peppers are called Jimmy Nardello after Jimmy Nardello who lived in Naugatuck Connecticut until his death in 1983. His family had been growing these peppers in that region since Jimmy’s mother brought the seeds with her from Italy to the U.S. in 1887.
This pesto goes great with a Mexican beer or a sparkling wine.
Roasted Jimmy Nardello Pepper Pesto - CaliZona
Ingredients
- 6 Sweet Nardello Red Pepper 2 red bell peppers will work if you can't find Nardello - roasted
- 2 Jalapeño Peppers - roasted
- 3/4 Cup Queso Fresco Cheese
- 3/4 Cup Raw Walnuts
- 1/2 Cup Extra Virgin Olive Oil
- 1 Tablespoon Lime Juice - fresh squeezed
- 1 Tablespoon Lemon Juice - fresh squeezed
- 1 Clove Garlic
- 3/4 Teaspoon Sea Salt or to taste
Instructions
Roasted peppers
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Turn the oven to broil.
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Wash the peppers then line them in the center of a baking sheet.
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Place the baking sheet on the top shelf of the oven and broil for 4 – 5 minutes.
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Flip over and broil for 3 – 4 minutes until they are charred.
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Put them in a cover dish to steam for about 10 minutes.
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Peel the skin of the jalapeno peppers.
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Cut the stem of all the peppers and remove the seeds from the Nardello peppers by cutting them in half and scraping out the seeds.
Pesto
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Measure and add all ingredients into a bowl of a food processor or blender and blend until smooth. Scrape the sides and bottom at least once.
Roasted Jimmy Nardello Pepper Pesto – CaliZona
About 2 1/2 Cups
6 Sweet Nardello Red Pepper (2 red bell peppers will work if you can’t find Nardello) – roasted
2 Jalapeño Peppers – roasted
3/4 Cup Queso Fresco Cheese
3/4 Cup Raw Walnuts
1/2 Cup Extra Virgin Olive Oil
1 Tablespoon Lime Juice – fresh squeezed
1 Tablespoon Lemon Juice – fresh squeezed
1 Clove Garlic
3/4 Teaspoon Sea Salt or to taste
Instructions:
Roasted peppers
Turn the oven to broil.
Wash the peppers then line them in the center of a baking sheet.
Place the baking sheet on the top shelf of the oven and broil for 4 – 5 minutes.
Flip over and broil for 3 – 4 minutes until they are charred.
Put them in a cover dish to steam for about 10 minutes.
Peel the skin of the jalapeno peppers.
Cut the stem of all the peppers and remove the seeds from the Nardello peppers by cutting them in half and scraping out the seeds.
Pesto
Measure and add all ingredients into a bowl of a food processor or blender and blend until smooth. Scrape the sides and bottom at least once.
Health benefits:
Jalapeno is a rich source of vitamin C, 1 pepper provides 18 % of the daily value for men and 23 % for women. They also have a good amount of vitamin A, which helps skin and eye health. Jalapenos contain phenols, flavonoids and capsaicinoids that help the body fight free radicals, and inflammation and promote weight loss. Bioflavonoids are powerful antioxidants and help strengthen blood vessels. They also fight nasal congestion by stimulating secretions that help clear mucus from the nose. They contain more vitamin B6 aiding the immune system, E protecting the cells and K, which increases bone mass, than any other pepper.
