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Piquillo Pepper Pesto
1 1/4 cups
15 mins
Ingredients
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3 Tbsp. blanched almonds, toasted in a dry skillet
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2 cloves fresh garlic, peeled
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1/4 cup Parsley Leaves
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1/2 cup grated Manchego cheese
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1/2 tsp. Kosher Salt
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1/4 tsp. ground Black Pepper
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1/2 cup STAR Extra Virgin Olive Oil
Instructions
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1.
Add almonds to a dry, 8-inch skillet. Toast the nuts over medium-low heat until lightly golden and fragrant. Remove and cool.
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2.
Add toasted almonds, garlic and parsley to a small mini food processor and pulse until coarsely chopped. Add peppers, cheese, salt, pepper and oil, pulse until combined.
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3.
Spread pesto on grilled bread or spoon onto grilled chicken or steak.
