Piquillo Pepper
Pesto

This Piquillo Pepper Pesto has a fantastic smoky, garlicky flavor with a little bit of a spicy kick. It’s the perfect thing to add to your favorite grilled meats or to spoon onto slices of toasted bread!

INGREDIENTS:

• 3 tablespoons blanched Almonds, toasted in a dry skillet
• 2 cloves fresh Garlic, peeled
• 1/4 cup Parsley Leaves
• 6 ounces Cara Mia Piquillo Peppers
• 1/2 cup grated Manchego cheese
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon ground Black Pepper
• 1/2 cup STAR Extra Virgin Olive Oil

DIRECTIONS:

1. Add almonds to a dry, 8-inch skillet.
2. Toast the nuts over medium-low heat until lightly golden and fragrant. Remove and cool. Add toasted almonds, garlic and parsley to a small mini food processor and pulse until coarsely chopped.
3. Add peppers, cheese, salt, pepper and oil, pulse until combined.
4. Spread pesto on grilled bread or spoon onto grilled chicken or steak.

NOTES:

1. Yield: 1-1/4 cups
2. Total time: 10-15 minutes
3. Recipe developed by www.simplyscratch.com.