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