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RECIPE
8 INGREDIENTS4 STEPS15MIN

Fierce Green Scotch Bonnet Pesto

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Learn how to make a fiery Scotch Bonnet Pepper Pesto. Great as sauce or as a marinade!
15MIN
Total Time

CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1
10
Scotch Bonnet Peppers , de-stemmed, roughly chopped
1/2 cup
Pine Nuts
1/4 tsp
2 cloves
3/4 cup
1/2 cup
Fresh Cilantro , chopped
1/2
Lemon , juiced

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Nutrition Per Serving

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CALORIES
2231
FAT
225.9 g
PROTEIN
27.6 g
CARBS
35.1 g

Cooking Instructions

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Step 1
In a food processor add the Pine Nuts (1/2 cup) and Garlic (2 clove). Blend until roughly chopped.
Step 2
De-stem and roughly chop the Scotch Bonnet Pepper (10). Add them into the food processor.
Step 3
Season with Sea Salt (1/4 teaspoon) and add the Fresh Cilantro (1/2 cup), Olive Oil (3/4 cup) and Lemon (1/2). Blend until creamy.
Step 4
If needed add more olive oil. Add in the Parmesan Cheese (1/2 cup) and blend once more until thick and runny.

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Nutrition Per Serving
Calories
2231
% Daily Value*
Fat
225.9 g
290%
Saturated Fat
38.5 g
192%
Trans Fat
0.0 g
--
Cholesterol
30.6 mg
10%
Carbohydrates
35.1 g
13%
Fiber
9.5 g
34%
Sugars
9.5 g
--
Protein
27.6 g
55%
Sodium
987.9 mg
43%
Vitamin D
0.2 µg
1%
Calcium
585.7 mg
45%
Iron
5.1 mg
28%
Potassium
613.7 mg
13%
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