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Vibrant Red Pepper Pesto
This vibrant red pepper pesto bursts with flavor and color, showcasing the sweet, smoky essence of roasted red peppers paired with the fragrant warmth of garlic and fresh basil. Perfect as a spread on crusty bread, a sauce for pasta, or a dip for fresh vegetables, this versatile pesto is a delightful addition to any meal. Originating from the rich culinary traditions of Italy, this pesto variation celebrates the use of seasonal ingredients and showcases the beauty of Mediterranean flavors.
Ingredients
- Roasted red peppers
- 1 cup, packed
- Garlic cloves
- 2, minced
- Fresh basil leaves
- 1 cup, packed
- Pine nuts
- 1/4 cup, toasted
- Parmesan cheese
- 1/2 cup, grated
- Olive oil
- 1/3 cup
- Salt
- 1/2 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
Instructions
- Begin by roasting your red peppers if not using store-bought. Preheat your oven to 450°F (230°C). Place the whole peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven, cover with foil, and let them steam for 10 minutes. Peel off the skin, remove seeds, and let cool.
- In a food processor, combine the roasted red peppers, minced garlic, fresh basil leaves, toasted pine nuts, and grated Parmesan cheese.
- With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Scrape down the sides as needed.
- Season with salt and black pepper to taste. Blend again to incorporate the seasoning.
- Transfer the vibrant red pepper pesto to a clean jar or airtight container. Refrigerate until ready to use, and consume within one week.
- Serve as a delicious spread on toasted baguette slices, a delightful sauce for pasta dishes, or a zesty dip for an assortment of fresh vegetables.
Tips
- For a nuttier flavor, try substituting walnuts or almonds for the pine nuts.
- Add a squeeze of fresh lemon juice to brighten the flavors even more.
- This pesto can also be frozen in ice cube trays for easy portioning later.
Dietary Information
Servings: 8 Dish Type: Condiment Prep Time: 15 minutes Cook Time: 30 minutes (if roasting peppers) Calories: 150 Fat: 14g Carbs: 5g Protein: 4g Sodium: 200mg Sugar: 1g
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