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.
Servings 16 servings
- 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