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Roasted Piquillo Pepper Pesto

Approx. 2 1/2 Cups

Ingredients

  • 3/4 Cup or 10 oz. Jar Piquillo Peppers
  • 1 Cup Marcona Almonds
  • 1 Cup 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
  • 1/2 Teaspoon Sea Salt

Instructions

  1. Add all the ingredients to the bowl of a food processor or blender.
  2. Combine all ingredients and puree to desired texture.
  3. Make sure to scrape down the sides with a rubber spatula at least once.