Blistered Shishito Peppers with Citrus Pesto Dip

Blistered shishito peppers tossed with olive oil, lemon, and salt pair deliciously with fresh citrus pesto dip for the perfect finger food appetizer!
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Course: Appetizer
Cuisine: American
Keyword: appetizer recipe, game day appetizers, japanese peppers
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 147kcal
Author: Kristen King
Cost: 15


For Shishito Peppers:

  • 2 dozen shishito peppers
  • 1/2 Tbsp. olive oil
  • juice of 1 lemon
  • sea salt

For Citrus Pesto Dip:

  • 4 bunches parsley, large stems removed
  • juice of 1 lemon
  • 2 cloves garlic, minced
  • 1/2 cup parmesan cheese
  • 1/4 tbsp black pepper, add more to taste
  • 1 /4 tbsp salt, add more to taste
  • 1/4 cup olive oil


For Shishito Peppers:

  • Wash and dry peppers.
  • Heat a large heavy skillet (like cast iron) to medium-high.
  • Toss peppers in olive oil and add to skillet.
  • Cook in batches depending on the size of your pan. Cook until blistered in a few places, then flip to blister on the other side.
  • Remove from heat to a bowl. Add lemon juice and sprinkle with salt. Toss and serve.

For Citrus Pesto Dip:

  • Blend all ingredients except oil in a food processor until well-combined.
  • Slowly add oil and continue to process until combined.
  • Place in a bowl for dipping.


Serving: 1serving | Calories: 147kcal | Carbohydrates: 5g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 1318mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3495IU | Vitamin C: 63mg | Calcium: 153mg | Iron: 3mg