Piquillo Pesto

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Piquillo Pesto

 

1/2 cup drained canned piquillo pepper

2 large garlic, cloves

1 tbsp. toasted pine nuts

2 tbsps. chopped fresh Italian parsley

1 tbsp. chopped fresh basil

2 tbsps. chopped chives

2 tsps. lemon, juice

3 tbsps. olive oil

1 tbsp. grated parmesan cheese

coarse salt, and freshly cracked black pepper

 

Combine all the ingredients except the olive oil, Parmesan and salt and pepper

in a small food processor.

Pulse until the mixture is almost smooth but still has some texture.

With the machine running, slowly drizzle in the olive oil until incorporated.

Add the Parmesan and season to taste.

Cover and refrigerate until ready to use.

Makes 4 servings.