Spanish Piquillo Pepper Pesto

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.

Piquillo-Pepper-Manchego-Pesto Recipe: Approx. 2 1/2 Cups

  • 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.  

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 a citrus fruit.  They improve the blood circulation and reduce high blood pressure.  They also help reduce ‘bad’ cholesterol and promote healthy cholesterol.

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