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Kristen King

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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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 147
Ingredients Method

Ingredients
  

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

Method
 

For Shishito Peppers:
  1. Wash and dry peppers.
  2. Heat a large heavy skillet (like cast iron) to medium-high.
  3. Toss peppers in olive oil and add to skillet.
  4. 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.
  5. Remove from heat to a bowl. Add lemon juice and sprinkle with salt. Toss and serve.
For Citrus Pesto Dip:
  1. Blend all ingredients except oil in a food processor until well-combined.
  2. Slowly add oil and continue to process until combined.
  3. Place in a bowl for dipping.