Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"I like a cook who smiles out loud when he tastes his own work.

Let God worry about your modesty; I want to see your enthusiasm."
-Robert Farrar Capon

The refrigerator light goes on...

The balance of this pesto is a blend of sweetness from the peppers and jalapenos and saltiness and umami of the pumpkin seeds and parmesan. It is mildly spicy but if you like it spicer, you can add more pickled jalapenos or add some cayenne pepper.

Roasting Peppers

The flavor of freshly roasted peppers with a touch of extra virgin olive oil and some capers is incomparable.

To roast your own peppers, start by setting the oven on broil. Wash the peppers and place them in the oven about 4 to 6 inches under the broiler. Check on them every two minutes or so, turning them one quarter turn at a time until they are well charred on the outside.

You can do this over the burner or grill but I find that you have to be more careful than with the broiler.

When the pepper is well charred, remove it from the oven and place in a paper bag. Close the bag and allow the pepper to cool completely. The skin will then slip off easily and, once sliced open, it is seeded just as easily.


Southwestern Pepper Pesto

Servings = 8 | Serving size =4 Tablespoons

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Note that cooking time does not include time for the peppers to cool.

2 large red bell peppers
4 Tbsp dried pumpkin seeds (pepitas)
2 Tbsp pickled jalapeno peppers
1/2 cup fresh cilantro leaves
1 ounce Parmigiano-Reggiano (grated)
1/8 tsp salt
1 Tbsp fresh lemon juice
1 Tbsp liquid from the pickled jalapenos
2 Tbsp olive oil

roasted red pepper on a blue plate
Preheat the oven to broil.

Place the peppers in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow them to cool.

After the peppers are cooled, peel and seed them.

Place the peppers in a blender or mini chopper with the pumpkin seeds, peppers, cilantro, parmesan, salt, lemon juice, liquid from the pickled jalapeno and olive oil.

Purée until smooth.

Chill until ready to serve.

Nutrition Facts

Serving size = 4 Tablespoons

Servings = 8


Amount Per Serving

Calories 85 Calories from Fat 58
  % Daily Value
Total Fat 6g 9%
    Saturated Fat 1g 6%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 2mg 1%
Sodium 123mg 5%
Total Carbohydrates 4g 2%
    Dietary Fiber 1g 5%
    Sugars 2g
Protein 3g
Vitamin A 35% Vitamin C 121%
Calcium 4% Iron 6%
Vitamin K 8 mcg Potassium 164 mg
Magnesium 32 mg