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Fresno Pepper Pesto Recipe

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Fresno Pepper Pesto recipe is a unique pesto that can serve as a dip, a spread or a sauce, to beautifully enhance just about anything it's added to. Fresno Pepper Pesto in a terra cotta bowl.

There are a handful of foods I like to have at the ready at all times: cooked rice, homemade salad dressing, compound butters, cookie dough, and pesto -- just to name a few.

Fresno Pepper Pesto in a terra cotta bowl with red peppers around it.

What is a Fresno Pepper?

  • Fresno peppers are medium-sized with a cone-like shape. They're about two inches long, and about one inch in diameter near the stem.
  • They can be green, but when they're mature, they are a very pretty, deep red color.
  • The taste of a Fresno pepper is often compared to that of a Jalapeño.
  • They are named for Fresno, California and are grown throughout California, mostly in the San Joaquin Valley.

 How hot are Fresno Peppers?

Fresno peppers are typically medium heat, with a subtle smoky sweetness. When they're matured and red, they are fruitier and much hotter.

red peppers in three stages: raw, roasted, roasted and peeled.

What's in Fresno Pepper Pesto Recipe?

  • basil
  • almonds
  • Parmesan
  • Fresno peppers
  • garlic
  • extra virgin olive oil
  • lemon juice
  • salt, sugar

What's the best substitute for a Fresno pepper?

A jalapeño!

Uses for Fresno Pepper Pesto

Roasted Fresno Pepper Pesto is thick, spicy and slightly sweet. It's amazingly delicious . . . on so many foods . . . .

  • mixed into pasta
  • spread on toast
  • to "crust" a rack of lamb
  • with chicken, steak or fish
  • added to sauces
  • mixed into scrambled eggs

The possibilities are endless.

The inside of a roasted red pepper with a paring knife and seeds showing.

Recipe Tips and Substitutions

  • Did you know the seeds are not the hottest part of a chili pepper? Nope, it's the membrane that holds the most of the heat! So, in addition to removing the seeds, if you want less heat, the membrane is easily removed with a paring knife (see image above).
  • Feel free to adjust the amount of peppers you add, depending on the amount of heat you like.
  • Always taste a bit of the pepper before you add it because the heat can vary from pepper to pepper.
  • Of course, if you don't want any heat at all, use a red bell pepper.
  • Almonds are deliciously creamy in pesto, but feel free to use pine nuts, walnuts, or pecans if you'd like. (One of the fun things about pesto recipes, is that you can totally mix up the ingredients to suit your taste.)

I hope you love this Fresno Pepper recipe as much as I do!

The Great Pepper Cookbook cover.

I continue to get inspiration for my pepper recipes from The Great Pepper Cookbook: A Guide to Choosing and Cooking with Peppers from Melissa's Produce.

More unique pesto recipes:

Fresno Pepper Pesto Recipe

Fresno Pepper Pesto recipe is a unique pesto that can serve as a dip, a spread or a sauce, to beautifully enhance just about anything it's added to.

Makes 2¼ cups | serving size: about 2 tablespoons

  • 4 ounces fresh basil leaves, (washed and dried)
  • 1 cup sliced almonds, (toasted)
  • 1 cup Parmesan cheese, (grated)
  • 5 roasted and peeled Fresno peppers (click here for How to Roast and Peel Peppers)
  • 1 teaspoon garlic, (minced)
  • 1 cup extra virgin olive oil
  • ⅓ cup fresh lemon juice
  • 1 tablespoon granulated sugar
  • 1¼ teaspoon salt

  1. Add the basil, almonds, cheese, roasted peppers and garlic to a food processor fitted with the blade attachment.

  2. Blend for about 30 seconds, and then gradually add the oil. Blend until it's as smooth as possible.

  3. Add the lemon juice, sugar and salt and blend just to combine.

Calorie count is only an estimate.

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Reader Interactions

Comments

  1. The Fresno peppers are so vibrant! What a great way to add a punch of color and flavor to our cooking!

    Reply

    • Thanks, Deb! 🙂

      Reply

  2. I don't find fresnos hot. I'm mean other than the red color. But I want to ask another question. You ALWAYS? have cookie dough around the house. How much do those boys (and all their friends) love you... GREG

    Reply

    • I almost always do have cookies dough in the freezer -- already shaped and ready for the oven. Though their only 8 & 10 now, the plan is that when they're older, they'll always come home for my treats! 😉

      Reply

  3. I am so excited - we just planted Fresno chiles, as well as Sandia and Guëros. What a fun and different pesto. If I kept cookie dough in the fridge, I would constantly be taking out hunks at a time and eating it as is. Cookie dough is a very dangerous business!

    Reply

    • So lovely to be growing your own food!

      Reply

  4. I bet this holds a punch. Love the use of loads of basil. Your pesto looks such a tasty recipe.

    Reply

    • Thanks so much! Enjoy!

      Reply

    • You may have mentioned it but I didn’t catch it: do you use green or red Fresno’s in you Fresno pesto?

      Reply

      • Hi John, thanks for writing in. I use red. If they're green, or greenish, that's okay too. They're a bit sweeter when red. Enjoy and have a great weekend. 🙂 ~Valentina

        Reply

  5. I've never heard of red fresno peppers but they sound yum! I love making my own pesto, must try it with roasted peppers soon.

    Reply

    • Thank you, Becca. Hope you love it! 🙂

      Reply

  6. You are so right that we should really pause and admire the beauty of the ingredients that goes into constructing our food. I mean. . .look how stunning that charr is on those peppers. And I bet they really give that pesto a nice punch.

    Reply

    • Thanks so much, Lynn. I think raw ingredients can be so beautiful -- and I love that char, too. 🙂

      Reply

  7. I am a big pesto fan, I love the idea of using Fresno peppers. Yum!

    Reply

    • Thanks so much, Kim! I hope you give it a go.

      Reply

  8. Oh my gosh this looks good! Perfect for watching the games this weekend. And I LOVE dips and spreads!

    Reply

    • Thank you Debi. Oh, good idea for game day food! 🙂

      Reply

  9. Spread for me, please ! So beautiful; happy to pin 🙂

    Reply

    • Thanks so much, Davorka. I'll save you a spread or two. 😉 ~Valentina

      Reply

  10. I bet this is totally loaded with flavour!! With all those delicious ingredients, like basil and fresno peppers, what's not to love?! So many uses too! I'll have to pick up some peppers next time I'm at the grocery. Hope you have a great week ahead, Valentina 🙂

    Reply

    • Thanks so much, Dawn. I love all of the fresh ingredients, too. 🙂 Enjoy and have a lovely weekend. 🙂 ~Valentina

      Reply

  11. What a unique recipe idea, Valentina! I've never heard of Fresno peppers before, so I don't think I can get them over here in my area. However, jalapenos are easy to find (and grow in the garden)! I'm thinking a jalapeno pesto could be a lot of fun!

    Reply

    • Thanks, David. Luck you to be growing peppers in your own garden! 🙂 ~Valentina

      Reply

      • I had trouble finding Fresno peppers in my area too. When I finally did. I saved the seeds from the fresh peppers and planted them. From one pepper I was able to grow a dozen plants and have been enjoying a bumper crop this summer!

        Reply

        • Hi Karin. Thanks so much for sharing this. How awesome! I'm jealous and we should be so lucky as to have such a great pepper crop. Let us know what you cook with them -- and if you make the pesto, I hope you love it. 🙂 ~Valentina

          Reply

  12. Wow! This sounds so delectable! YUM! xo Pinning!

    Reply

    • Thank you, Kim!

      Reply

  13. I love the idea of a pesto with some heat!! Great to add to so many dishes to make them even more delicious!!!

    Reply

    • Thanks so much, Liz. Enjoy! 🙂 ~Valentina

      Reply

  14. We adore pesto of all kinds, so this definitely needs to happen in our house! Now I'm on the lookout for red Fresno peppers!

    Reply

    • I hope you come across them, Marissa. Thanks so much! 🙂 ~Valentina

      Reply

  15. I never thought to put a pepper into pesto. This is brilliant! Looks so delicious. I can just add it to pasta and call it dinner! Thanks, Valentina! xo

    Reply

    • Exactly. Thanks so much, Colette. 🙂 ~Valentina

      Reply

  16. What a neat recipe! I've never had a pepper pesto, but I'm so going to make this. Don't often see Fresno peppers here, but I can substitute. 🙂 Good stuff -- thanks.

    Reply

    • Many thanks, John. Hope you love it! 🙂 ~Valentina

      Reply

  17. Anyone who always has cookie dough around is perfect in my opinion. I've never cooked anything with Fresno chile. I'd be happy to try it.

    Reply

    • Thanks, Jeff. Love that you approve of my cookie dough needs. 😉 ~Valentina

      Reply

  18. I'm making this today! I have a bumper crop of fresnos that I need to use. They are very easy to grow. I couldn't find them in our area so I started growing them last summer. They are prolific producers and ripen to red by August.
    I live in MN, zone 4. They grow well in large pots. Give them a try!

    Reply

    • Hi Jan. Thanks so much for writing in. How fantastic that you grew your own Fresno peppers. I should do the same. Even when I can find thing locally, there's nothing quite like getting it out of your own garden. I love that!! Hope you enjoy the recipe. 🙂 ~Valentina

      Reply

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