Roasted Anaheim Pepper and Manchego Pesto

By CaliZona
February 21, 2014
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Author Notes:
I just love roasted pepper pesto of any kind and this is no exception!

Makes: approx. 2 cups

Roasted peppers

  1. 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.
  2. 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.


  • 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
  1. Shred the cheese and measure all ingredients and add to a food processor or blender and blend well

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