Roasted Anaheim Pepper And Manchego Pesto
- 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
- Wash the peppers then line them in the center of a baking sheet.rnrn Turn the oven on to broil and place the baking sheet on top shelf of the oven and broil for 4 - 5 minutes.rnrn Flip over and broil 3 - 4 minutes until they are well charred.
- 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.
- Shred the cheese and measure all ingredients and add to a food processor or blender and blend well
peppers, pesto, peppers, serrano peppers, manchego cheese, walnuts, olive oil, fresh squeezed lemon juice, garlic
Taken from food52.com/recipes/26838-roasted-anaheim-pepper-and-manchego-pesto (may not work)