This Roasted Banana Pepper Chèvre Pesto is a fairly spicy pesto with a nice creamy texture from the chèvre cheese.
I have been on a pesto roll lately, trying every vegetable and cheese combination I can think of. There is something really special about roasted peppers combined with all the pesto ingredients. They add such a depth to the overall dish that keeps me coming back for more! Have you ever tried a roasted pepper pesto? If not, do yourself a favor and experience it for yourself.
I served this pesto with Robby’s homemade wheat sourdough bread and it was fantastic. Use this pesto however you would use any pesto.
This pesto pairs nicely with a Albariño, Riesling or Gewürztraminer.
Roasted Banana Pepper Chèvre Pesto Recipe:
Approx. 1 1/4 Cups
Ingredients
- 10 Hungarian Banana Peppers
- 1 Cup Raw Walnuts
- 4 Oz. Chevre Cheese
- 2 Tablespoons Extra Virgin Olive Oil or to taste
- 1 Tablespoon Fresh Squeezed Lemon Juice
- 1 Clove Garlic
- 1/4 Teaspoon Sea Salt - or to taste
Instructions
Peppers
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Wash the peppers then line them in the center of a baking sheet.
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Turn the oven onto broil and place the baking sheet on top shelf of the oven and broil for 4 – 5 minutes.
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Flip the peppers over and broil for 3 – 4 minutes or until they are well charred.
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Peel off the skin with a paper towel by rubbing off the charred skin, cut off the stem then cut in half and de-seed.
Pesto
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Add the peppers to food processor or blender along with all the other ingredients and puree until smooth.
