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Roasted Padrón Pepper Manchego Pesto Recipe:

Approx. 2 Cups

Ingredients

  • 1 Basket Approx. 25 Padrón Peppers
  • 3/4  Cup Manchego Cheese - finely grated
  • 3/4  Cup Marcona Almonds or Raw Walnuts
  • 1/4 Cup Extra Virgin Spanish Olive Oil
  • 2  Tablespoon Lemon Juice - fresh squeezed
  • 1 - 2 Clove Garlic
  • 1/4 Teaspoon Maldon Salt or Sea Salt

Instructions

Peppers

  1. Wash and dry the peppers well, you don't want them to have water on them or they will splatter in the oil.
  2. Add olive oil to a cast iron skillet over medium-high heat then add the pepper and stir frequently for 6 -8 minutes.
  3. Remove the peppers when they are brown and blistered.

Pesto

  1. Measure everything and add to a food processor or blender and puree to desired texture.