Sheana Davis, Glen Ellen, CA
Redwood Hill Farm Chevre and
Pablano Chile Pesto
4 ounces Redwood Hill Farm Chevre
1/2 cup pinenuts, roasted
1/2 cup Pablano Chiles, grilled or roasted, peeled with seeds removed or use canned Pablanos
1/2 cup red bell pepper, grilled or roasted, peeled and seeds removed
1 teaspoon fresh garlic, coarsely chopped
1/2 cup fresh cilantro leaves, washed and coarsely chopped
1/4 cup olive oil
1 tablespoon O Lime Olive Oil
salt and pepper to taste

Preheat oven to 400 degrees. Roast pinenuts for 6-8 minutes or until golden. Remove from oven and pour into bowl and allow to cool. Over a BBQ, cut pepper in half and grill until soft and skin is peeling away from pepper. If using an oven, cut peppers in half and roast for 30 minutes or until skin is peeling away from pepper. Remove as much skin as possible and set aside.

In a food processor, add in all peppers, garlic, cilantro, olive oil, lime olive oil and pulse together. Add in chevre and pulse until it creates the desired pesto consistency. Taste and season with salt and pepper.
Serve Redwood Hill Farm Chevre and Pablano Chile Pesto…
o as a dip with tortilla chips.
o as a spread on a quesadilla.
o with grilled chicken breast.
o with grilled tempeh in a quesadilla.
o as a spread on grilled vegetables
o over black beans and rice.
o tossed with black beans and corn kernels for a salad.
o with shrimp as a dip.

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