Bacon and Egg Rolls with Almond and Chile Pesto

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

For the pesto:
100g (3.53 ounces) blanched almonds
80g (2.82 ounces) basil leaves, stems removed
1 clove garlic, peeled
1/2 – 1 chile, roughly chopped
1/2 cup olive oil
1/2 cup grated Pecorino cheese to serve
streaky bacon, cooked to your preference
2 eggs, fried
2 bread rolls
fresh watercress

Instructions:

To make the pesto, combine all the ingredients except for the oil in a food processor and process until everything is finely chopped. With the blade running, slowly pour in the oil until you reach the desired consistency. I like a thicker pesto. To assemble the rolls, place some fresh watercress on the rolls followed by the cooked bacon, fried eggs and finally some of the pesto. Serve immediately.

From simply-delicous.co.za