Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pasta with Roasted Pepper–Manchego Pesto
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.
4
Servings
30 minutes
Ingredients
-
2¾
ounces Manchego cheese (without rind), chopped into rough 1-inch pieces
-
⅓
cup whole roasted or raw almonds
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
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.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
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.