This pesto has so much flavor with a serious punch of spiciness!
I made this pesto with a cheese from Spain called Queso Iberico. It is made from a mixture of cow, sheep, and goat’s milk. It is a fairly rich cheese that is nutty and slightly sweet. If you have never tried it, I highly recommend it! It is great on a cheese platter.
I ate this pesto with some walnuts, crackers and Mahón cheese. Mahón cheese also comes from Spain and is a delightful creamy cheese. The skin is bright orange from being rubbed with butter or oil and paprika. I love how the saltiness comes from the sea salt content in the grasses that the cows eat.
This pesto is also great on sandwiches or tossed in a salad.
I like this with a bubbly wine like Cava, Prosecco or a sparkling Rosé.
Recipe: Approx. 2 Cups
- 1 Poblano Pepper – roasted
- 3 Jalapeño Peppers – roasted
- 1/2 Cup Raw Walnuts
- 1/2 Cup Iberico Cheese
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Fresh Squeezed Lime Juice
- 1 Clove Garlic
- 1/4 Teaspoon Sea Salt – or to taste
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.
Finely shred the cheese and measure all ingredients then put everything in a food processor or blender and puree.