Fierce Green Scotch Bonnet 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)
Method
- 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.
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.
