Roasted Yellow Bell Pepper and Chive Pesto

 This vibrant pesto that has a very mild roasted flavor from the yellow peppers and a slight spiciness from the chives.


There is something about creating a new pesto that I really love!  The possibilities are endless.  I guess it’s obvious from the ever growing list that I keep adding to.


This pesto goes best with a dry or slightly fruity white wine like a Verdejo, White Rioja, Sauvignon Blanc, Pinot Gris, Cava or Prosecco.



Approx 2 Cups

  • 1 Yellow Bell Pepper
  • 1 Cup Chives
  • 1 Cup Raw Walnuts
  • 3/4 Cup Aged Asiago Cheese
  • 1/4 Cup Extra Virgin Olive Oil
  • 1-2 Cloves Garlic
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Teaspoon Balsamic Vinegar
  • 1/2 Teaspoon Sea Salt

Roast peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half and remove the seeds and stems then dice them.


Cut chives about 1-inch sections so you can measure it.

Finley shred cheese and measure everything then add to a food processor or blender and puree.  Scrape the sides at least one time.

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