10/28/2026
🌿 Wednesday Recipe Share! 🌿
Yes, we know we normally save our recipe sharing for the winter season, but we just couldn't wait to share this one!
If you purchased Biquinho Pepper plants from us this year and are now looking at your harvest wondering, "What can I make with these?" we've got the perfect answer.
This vegetarian-friendly recipe is one you absolutely MUST try!
💛 Biquinho Pepper Pesto 💛
It just WORKS!
And... it's EASY!
In fact, it comes together in about 10 minutes. REALLY!!!
No cooking. No chopping. Just toss everything into a food processor and blend.
Did we mention it's EASY?!
This truly is a recipe you'll want to make again and AGAIN. Spread it on sandwiches, toss it with pasta, spoon it over grilled vegetables, or enjoy it as a dip with crackers and fresh bread.
Give it a try and let us know what you think!
Ingredients
✅ 3 cups packed fresh basil leaves
✅ ⅓ cup pine nuts
✅ ½ cup Biquinho peppers (stems removed)
✅ 3 garlic cloves
✅ ½ tsp pink peppercorns
✅ ¼ tsp red pepper flakes
✅ ¼ tsp pink sea salt
✅ ⅓ cup olive oil
Instructions
Wash and prepare all fresh produce.
Place all ingredients except the olive oil into a food processor.
Run the processor on high and slowly drizzle the olive oil into the blending pesto.
Stop occasionally and scrape down the sides of the food processor as needed.
Continue blending until smooth and completely combined.
Store in an airtight container.
Tip: Drizzle a thin layer of olive oil over the top of the pesto before storing to help prevent browning.
Refrigerate and use within 4-5 days, or freeze for future use.
✨ Enjoy!
🌿💛
