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Sunday, November 28, 2010

Roasted Red Bell Pepper Pesto

So what do you do with a bunch of roasted red bell peppers? Make pesto of course!

There is about a zillion ways you can make pesto, and truth be told I don't follow the same exact recipe every time. It depends on what I have on hand when I make it.

Roasted Red Bell Pepper Pesto

* Makes about 2 - 2 1/2 cups
(printable recipe)

- 2 cups roasted red bell peppers
- 1/4 cup EVOO
- 3 tablespoons parmesan cheese
- 4-5 basil leaves
- 1/3 cup pine nuts or almonds
- salt and pepper, to taste


1. Toast your nuts on a dry sauté pan over medium heat for a few minutes, stirring occasionally. Nuts will turn golden in color.

2. If using jarred peppers, drain them. You can also make your own.

3. Add all ingredients into a blender or food processor and pulse until smooth. Add salt and pepper to taste.

I find it’s best to let the pesto rest for a bit to allow the flavors to develop and deepen. An hour or so is fine. If you want a brighter red color, you can omit the parmesan cheese.

Thoughts: I adore pesto and I love roasted red peppers, so obviously I love this. Pesto is great in a variety of ways, by itself with some good crusty bread, used in pasta dishes, on sandwiches, the possibilities are endless. I plan on using this pesto to make a couple of dishes in the coming week so I’ll be sure to share any that turn out to be successful.

I have to say though, while this pesto is very good…. The Arugula Walnut Pesto is still my favorite.

1 comment:

Merut said...

I didn't realize this was so easy to make. Delightfully simple. When I have lots of roasted red peppers, I like to make hummus. But now I have something new to try. Thanks!

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