Shishito Pepper Pesto

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Shishito Pepper Pesto

Author: Lisa Zapatka

This might be my one of my favorite ways to preserve our summer harvest!

We like it on spaghetti with sautéed zucchini rounds. You can use it any way you like to use basil pesto.

Shishito peppers taste mild, sweet, and slightly smoky with a grassy, citrusy flavor. They bring a mild, rounded pepper flavor that complements traditional basil without overpowering it.

You don't have to grow your own, you can buy shishito peppers at the grocery store. I highly recommend giving these a try!

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Ingredients

• 8 ounces shishito peppers
• 3/4 cup packed fresh basil leaves
• 1-2 cloves garlic
• 1/4 cup pine nuts
• 1/2 cup grated Parmesean cheese
• 1 tsp fine sea salt
• 1 tsp black pepper
• 3/4 cup extra virgin olive oil

Instructions

1. Steam the shishito peppers for 7 minutes. Let cool briefly. Cut off the ends with the stems. Split in half and scrape the seeds out.
2. In a food processor, add cooked prepared peppers, basil, garlic, pine nuts, Parmesan cheese, salt & pepper.
3. Pulse ingredients together, then turn food processor on. While it is running slowly drizzle in the the olive oil. Process until smooth, but still a little thick in texture.
4. You can use it right away, fresh is best! But it does freeze well.