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Pasta with Roasted Pepper–Manchego Pesto

4 Servings

30 minutes

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The idea for this pesto came from Spanish romesco, a heady sauce that counts nuts, olive oil, smoked paprika and dried ñora chilies among its ingredients. In keeping with the Spanish theme, we use Manchego cheese, a semi-hard aged sheep’s-milk cheese with grassy notes, a subtle piquancy and a salty-savory finish. A generous dose of oregano adds bold herbal flavor and freshness.



30 minutes


  • ounces Manchego cheese (without rind), chopped into rough 1-inch pieces

  • cup whole roasted or raw almonds

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Michael A.
November 4, 2022
Such wonderful flavor
It's not overpowering as written, but if you want it to be, you can make it very strong! That's what I like about Milk Street, it's a great starting place for most recipes, allowing you room to explore.
Diana L.

I made this last night. It was good but not over the top good ;) that I was expecting because so many great ingredients. Its an easy recipe to do on weekday nights. I ended up adding small fresh tomatoes and "Sweety Drops" peppers on top.

Dylan G.

I think it calls for too much oregano. Was quite overpowering. I think the tastes of this dish really depends on the quality of the Manchego.

Joseph R.

We agree with the comment about too much oregano, and found 1 TBS better. Also we split the smoked paprika to 3/4 tsp picante and 3/4 tsp dolce, which gave a nice zing. The all dolce was a little bland.