This pesto has the flavors of Spain with the piquillo peppers, manchego and macrona almonds!
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 a pesto and yes, I have to make everything into a pesto. Anyways, it was a hit!
Piquillo is Spanish for “little beak” and are traditionally grown in Northern Spain. They are perfect for stuffing and made into tapas.
Enjoy with a Spanish wine like a Rueda, White Rioja, Cava, Txacoli or Red Rioja.
- 3/4 Cup Jarred Piquillo Peppers
- 3/4 + 2 Tablespoons Marcona Almonds
- 3/4 + 2 Tablespoons 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
- 1/4 Teaspoon Sea Salt
In the bowl of a food processor or blender combine all ingredients and puree to desired texture. Make sure to scrape down the sides with a rubber spatula at least once.
Piquillo peppers are a high source of fiber, and Vitamins C, E, A, and B. The vitamin C content is as high as a citrus fruit. They improve the blood circulation and reduce high blood pressure. They also help reduce ‘bad’ cholesterol and promote healthy cholesterol.