Make Ahead

Roasted Anaheim Pepper and Manchego Pesto

February 21, 2014
Photo by CaliZona
Author Notes

I just love roasted pepper pesto of any kind and this is no exception! —CaliZona

  • Makes approx. 2 cups
  • Roasted peppers
  • Pesto
  • 3 Anaheim Peppers
  • 2 Serrano Peppers - optional
  • 1 cup Manchego Cheese
  • 1 cup Raw Walnuts
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tablespoons Fresh Squeezed Lemon Juice
  • 1 Garlic Cloves
In This Recipe
  1. Roasted peppers
  2. Wash the peppers then line them in the center of a baking sheet. Turn the oven on to broil and place the baking sheet on top shelf of the oven and broil for 4 – 5 minutes. Flip over and broil 3 – 4 minutes until they are well charred.
  3. When cooled, peel off the skin with a paper towel by rubbing off the charred skin, cut off the stem then cut in half and deseed. If you like it hot leave the seeds in the serrano peppers.
  1. Pesto
  2. Shred the cheese and measure all ingredients and add to a food processor or blender and blend well

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