When you have a butt load of basil growing you make pesto! And when you still have a crap ton of fresh basil, you make super awesome pesto! I’ve been wanting to share a fantastic, quick and easy traditional pesto BUT I’ll go about this backwards and share some of the more interesting flavors first. Summer is just a few weeks away to ending where peppers around this time are super cheap and all over the place. What better time than now to slowly merge our Summer palate with the Fall?
You could really use any pepper you love. So use your favorite. If you’re gonna go with a bell pepper then let me suggest the red ones. They’re the best with this. But using a pasilla or poblano pepper is bad ass! The best part about this is you don’t have to use pine nuts. Pine nuts can be really expensive but with queso fresco in the mix, there’s absolutely no need for the pine nuts at all.
This pesto goes great over chicken, any white fish and of course with pasta. I love putting shrimp in my pasta with this. Also, the grocery store now sells these super yummy chicken sausages that are infused with sun-dried tomatoes or some kind of Italian flavor. I’ve used those often by slicing them and saute before tossing with the pesto and pasta. AH-MAY-ZING!
about 4 servings
2 roasted yellow peppers (santa fe or fresno, or go green with poblano), skinned & gutted
2 cups fresh basil
1/2 round queso fresco cheese, broken into chunks
4 green onions, ends trimmed
3 garlic cloves
1 lemon, juiced
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/3 extra virgin olive oil, give or take
Place all the ingredients into a food processor excluding the extra virgin olive oil. Pulverize everything until almost smooth and then start to slowly add the olive oil to the mix. Everything should be perfect when the pesto is moving around loosely.