Print Recipe

Pepper Pesto




  1. Place whole peppers on their sides on a baking sheet. Bake at 500 degrees F for 20 minutes or until skin is blacked and charred.
  2. Transfer peppers immediately to a paper bag; seal.
  3. Refrigerate for 10 minutes or until peppers cool to touch.
  4. Peel and seed peppers, discarding seeds and charred skin.
  5. Position knife blade in food processor bowl. Add peppers, cheese, pine nuts or almonds, garlic, salt and white pepper. Cover processor bowl with top. Process until mixture is smooth.
  6. With processor running, pour oil through food chute in a slow, steady stream until combined.
  7. Add chicken broth, and pour into a saucepan. Heat thoroughly.

Yields 2 cups.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.