Roasted Fresno Pepper Pesto
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3 from 3 votes

Roasted Fresno Pepper Pesto

This Roasted Fresno Pepper Pesto is a unique spread that's perfect spread on a baguette or enjoyed with chicken, eggs, or stirred into pasta.
Course Condiment
Cuisine Italian
Keyword pesto, Fresno peppers, condiment, spread, Fresno chile
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 servings
Calories 68kcal
Author Rebooted Mom


  • 1/2 C basil leaves washed and dried
  • 1/2 C sliced almonds
  • 1/4 C Feta cheese grated
  • 3 ea garlic cloves minced
  • 6 Fresno peppers roasted and peeled, stems and seeds removed
  • 1/3 C olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 Tbsp lemon juice


  • 1/2 C spinach fresh, washed and dried


  • Add the basil, almonds, Feta, garlic, peppers and optional spinach to the food processor using the blade attachment.
  • Blend for 30-45 seconds until combined, then while the processor is running, add the olive oil ~ blend until combined.
  • Add a tiny bit of lemon juice, salt, and pepper - blend to combine. Add additional seasonings as needed.
  • Store in a covered jar until ready to enjoy. Pesto can be refrigerated and enjoyed over the course of the week. 


Calories: 68kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 100mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg