This Red Pepper Pesto is a delicious and versatile sauce that can add a burst of flavor to various dishes. The delicate peppercorn taste from our Seville Spanish Extra Virgin Olive Oil combines with crisp and refreshing Prosecco Italian Wine Vinegar to make this pesto, unlike anything you've tried before!
Servings: 4-6
Prep Time: 5 mins
Cook Time: 10 mins
Ingredients:
- ¾ cup Raw Almonds
- ¼ cup Hazelnuts
- 2 Garlic Cloves, finely minced
- 1 jar of Roasted Red Peppers, drained and roughly chopped
- 1 Tbsp Seville Spanish Extra Virgin Olive Oil
- 1 Tbsp Prosecco Italian Wine Vinegar or White Balsamic
- 2 tsp Sweet Smoked Chili Rub & Seasoning
- ¼ tsp Lime Fresco Sea Salt
- 1 cup Parmesan or Pecorino Cheese
Directions:
- Preheat a large pan over medium heat. Toast the almonds and hazelnuts until fragrant and golden brown, around 5-7 minutes. Remove from the heat and allow to cool completely.
- Place the nuts in a food processor and pulse them into fine crumbs. Add the garlic and pulse until incorporated. Add the chopped roasted red peppers, Seville Spanish Extra Virgin Olive Oil, Prosecco Italian Wine Vinegar, Sweet Smoked Chili Rub, and Lime Fresco Sea Salt. Pulse until you have a consistent texture.
- Use to top chicken, meatballs, pasta, or sliced baguette. Enjoy!
