Name: Habanada Pesto
Yield: Makes 3–4 cups
Ingredients: About 6 oz Parmesan and/or mild pecorino cheese, grated; 2–3 handfuls of fresh basil leaves; Pinch of red chile flakes or finely chopped fresh red chile; Kosher salt; 12 or so fresh mint leaves; ½ cup extra-virgin olive oil, plus more if needed; 14–16 Habanada peppers, stemmed and then seared in a cast-iron pan over high heat to soften; 4–6 cloves garlic, smashed; Splash of mild vinegar or fresh lemon juice, plus more as needed; 1 can (14½ oz) San Marzano tomatoes, with their juices; 1 cup Marcona almonds

Preparation info

Makes
3–4 cups

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

Ingredients

1 cup Marcona almonds
4–6 cloves garlic, smashed
14–16 Ha

Method

In a blender, combine the almonds, garlic, Habanada peppers, vinegar, and a pinch of salt and pulse until a chunky purée forms. Add the tomatoes, basil, mint, and oil and pulse again until incorporated but even chunkier. Finally, add the cheese and chile flakes and pulse to incorporate, then add more oil or vinegar if needed for bright flavor and a smoother texture. Use immediately, or transfer

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Habanada Pesto

Ingredients

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