Yellow Pepper Cilantro Pesto

Recipe adapted from Bobby Flay.

I found this recipe last summer and immediately fell in love with the fresh zingy taste and vibrant color it added. It defiantly accents a dull colored dish. It’s important to use yellow bell peppers here so when they are combined with the cilantro the sauce is a bright green color. As a chef, I am sometimes obsessed with colors and presentation. I adapted it by adding a spicy element of jalepeno but it can, of course, be omitted for those who like it milder.

I first served in over grilled fish, but since have served it with grilled chicken, beef, vegetables and even as a salad dressing.

  • 2 yellow bell peppers, seeded and rough chopped
  • 1 jalepeno, seeds removed or left in (depending on how spicy you like it), rough chopped
  • 1 clove garlic, rough chopped
  • 1 cup fresh cilantro leaves
  • 1/4 cup olive oil
  • 2 Tablespoons pine nuts (or almonds)
  • sea salt to taste


  1. Place all ingredients in a food processor except olive oil and salt and puree until smooth. slowly add olive oil while food processor is running. season with salt. Serve or refrigerate.
  2. If sauce is too thick, add a few teaspoons of cold water.

Nutrition Tidbits:

A cup of bell peppers actually contain about three times as much vitamin C as an orange!