This Roasted Piquillo Pepper Pesto has the flavors of Spain with the piquillo peppers, manchego and macrona almonds! It is very mild and packed with flavor! Slather it on crusy bread, crackers, sandwiches, wraps or pizza, mix it into soups and salads, or dip in some vegetables or nuts!
I made this pesto to bring along to a barbecue at our friends Jill, Paloma and Beto’s house. Beto turned me on to piquillo peppers years back and I have been obsessed ever since. I wanted to see what they would taste like in as a pesto and I’m happy I did because it was a hit!!
Piquillo is Spanish for “little beak” and the peppers are traditionally grown in Northern Spain.
Enjoy with a Spanish wine like a Rueda, White Rioja, Cava, Txacoli or a Red Rioja.
Roasted Piquillo Pepper Pesto
Ingredients
- 3/4 Cup or 10 oz. Jar Piquillo Peppers
- 1 Cup Marcona Almonds
- 1 Cup Manchego Cheese - finely shredded
- 1/4 Cup Extra Virgin Spanish Olive Oil
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1 Clove Garlic
- 1 Teaspoon Spanish Hot Paprika
- 1/2 Teaspoon Sea Salt
Instructions
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Add all the ingredients to the bowl of a food processor or blender.
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Combine all ingredients and puree to desired texture.
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Make sure to scrape down the sides with a rubber spatula at least once.
Health benefits:
Piquillo peppers are a high source of fiber, and Vitamins C, E, A, and B. The vitamin C content is as high as citrus fruit. They improve blood circulation and reduce high blood pressure. They also help reduce ‘bad’ cholesterol and promote healthy cholesterol.
