Roasted Red Pepper Pesto
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Ingredients
8 oz chopped roasted red peppers (3-4 red bell peppers)
5 tablespoons olive oil
1/2 teaspoon balsamic vinegar
1/2 cup basil, torn
1/2 cup grated Parmesan cheese
2 tablespoons minced garlic (I used the jarred kind)
2/3 cup pine nuts
salt and pepper to taste
Directions
To roast peppers:
- Cut the peppers in half and clean out the seeds and innards. Place them on a baking sheet skin side up.
- Place the sheet in a 450-500 degree oven set on broil. The skin will start to blacken and soften in 7-10 minutes.
- Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag. Close and let sit for 20 minutes or so (or until the peppers have time to cool and "sweat").
- Once they have cooled you will be able to peel the skins right off. What you will have left is a moist, wonderfully cooked pepper.
- Wash and tear basil leaves into pieces.
- In a food processor, process peppers, Parmesan cheese, nuts and basil, then add rest of ingredients and process again.
- Taste, add salt and pepper, and adjust seasonings as desired (add a little more garlic or vinegar if it seems bland).
3 comments:
This sounds incredible! I'm going to have to try this!
This sounds incredible! I'm going to have to try this!
This looks delightful!
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