Blistered Shishito Peppers
Packed with flavor and done in 10 minutes, my light and delicious Blistered Shishito Peppers feature the perfect citrus pesto dip!
Servings 6 servings
Calories 147kcal
Equipment
Ingredients
For Shishito Peppers:
- 2 dozen shishito peppers
- ½ Tbsp. olive oil
- 1 lemon to juice
- sea salt
For Citrus Pesto Dip:
- 4 bunches parsley large stems removed
- lemon to juice
- 2 cloves garlic minced
- ½ cup parmesan cheese
- ¼ tablespoon black pepper add more to taste
- ¼ tablespoon salt add more to taste
- ¼ cup olive oil
Instructions
For Shishito Peppers:
- Wash and dry the peppers thoroughly.
- 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, about 1-2 minutes per 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.
Nutrition
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
