You will need:
6 oz (170g) Shishito Peppers
1 tablespoon coconut oil Pinch of salt and pepper
¼ cup freshly shaved Parmesan
1 tablespoon pine nuts
Heat a tablespoon of coconut oil in a sauté pan until its nice and hot, but not smoking.
Add the peppers and cook them over medium heat, tossing them once in a while. I like to cover them with a lid and let them blister. Don’t cook them too high and take your time cooking them (about 10 minutes).
Once they are done toss them again and add salt, pepper, pine nuts and serve them with some Parmesan cheese.
They are a great addition to a salad, a side dish or just simply as an appetizer.