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Fierce Green Scotch Bonnet Pesto
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Fierce Green Scotch Bonnet Pesto
During the summer months I grow a lot of different varieties of extremely hot peppers, so I’m always looking for ways to put them to use. While I’ve never seen a recipe like this, the end results were just stunning. Based on the traditional way of making a basil pesto, however I’m putting a fiery Caribbean twist to things. So you can expect the Caribbean sunshine (scotch bonnet peppers) to really shine through. Be warned… this is not your grandma’s pesto.
Ingredients
- 10-15 peppers Scotch Bonnet Peppers mostly green ones
- 1/2 cup pine nuts
- 1/4 teaspoon sea salt
- 2 cloves garlic
- 3/4 cup olive oil
- 1/2 cup Parmesan cheese
- 1/2 cup cilantro
- 1/2 lemon juice
Instructions
- In a food processor add the Pine Nuts (1/2 cup) and Garlic (2 clove). Blend until roughly chopped.
- De-stem and roughly chop the Scotch Bonnet Pepper (10). Add them into the food processor.
- Season with Sea Salt (1/4 teaspoon) and add the Fresh Cilantro (1/2 cup), Olive Oil (3/4 cup) and Lemon (1/2). Blend until creamy.
- If needed add more olive oil. Add in the Parmesan Cheese (1/2 cup) and blend once more until thick and runny.
Notes
The flavors of the green scotch bonnet peppers are significantly different than fully mature and ripe ones. It’s not as fiery and there’s a freshness about the overall flavor. I did toss in a couple red ones (ripe) to the pesto to give it a bit of speckled contract to all the green.
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