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Grilled Mini Sweet Peppers with Goat Cheese and Jalapeño Cilantro Pistachio Pesto Recipe

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4.2 from 68 reviews

This delightful recipe features grilled mini sweet peppers topped with creamy goat cheese and a vibrant jalapeño cilantro pistachio pesto. Perfect as a flavorful appetizer or side dish, the peppers are charred to perfection on the grill, providing a smoky sweetness that pairs beautifully with the tangy goat cheese and zesty, nutty pesto.

Ingredients

For the Peppers:

  • 1 pound mini sweet peppers
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 4 ounces goat cheese, crumbled

For the Pesto:

  • 1 cup cilantro leaves
  • ½ cup shelled roasted pistachios
  • 1 small lime, juiced
  • 1 jalapeño, seeded and roughly chopped
  • 1 clove garlic
  • ¼ cup extra-virgin olive oil or avocado oil
  • ¼ teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1-2 tablespoons water, if necessary to thin the pesto

Instructions

  1. Preheat and Prepare Peppers: Preheat your grill to 425°F. Place the mini sweet peppers on a baking sheet lined with parchment paper. Drizzle with olive or avocado oil and sprinkle with kosher salt and freshly ground black pepper. Toss with your hands to ensure the peppers are evenly coated with oil and seasoning.
  2. Grill the Peppers: Arrange the peppers in a single layer on the hot grill. Close the lid and cook them until they begin to soften and the skin is charred, approximately 6 to 8 minutes. Flip the peppers over and grill for another 6 to 8 minutes until the other side is also nicely charred and the peppers are tender.
  3. Make the Jalapeño Cilantro Pistachio Pesto: While the peppers grill, combine cilantro leaves, roasted pistachios, lime juice, seeded jalapeño, garlic, olive oil, salt, and black pepper in the bowl of a food processor. Process until smooth, scraping down the sides as needed. Add 1 to 2 tablespoons of water if necessary to achieve a smooth, spreadable consistency. Set the pesto aside.
  4. Assemble and Serve: Transfer the grilled peppers to a large bowl or serving platter. Sprinkle the crumbled goat cheese over the warm peppers. Drizzle generously with the freshly made jalapeño cilantro pistachio pesto. Serve immediately and enjoy the vibrant combination of smoky, creamy, and zesty flavors.

Notes

  • If you prefer less heat, remove the seeds from the jalapeño thoroughly, or substitute with a milder pepper.
  • You can roast the pistachios at home if you can’t find pre-roasted ones, simply by toasting them in a dry skillet over medium heat for a few minutes until fragrant.
  • This dish is best served fresh but can be prepared ahead by making the pesto and storing it separately in the refrigerator for up to 2 days.
  • For a nut-free variation, consider substituting pistachios with toasted sunflower seeds in the pesto.
  • Leftover pesto can be stored in an airtight container and used as a spread or sauce for other dishes.

Find it online: https://justsosavory.com/grilled-mini-sweet-peppers-with-goat-cheese-and-jalapeno-cilantro-pistachio-pesto-recipe/