Roasted Red Pepper Pesto makes a lovely, simple alternative to Basil Pesto. It deep red colour and sweet taste make it a beautiful pesto to add to pasta.
For the Roasted Red Peppers, you can choose to roast your own or you can use the type that come in a jar. Both are suitable for this recipe and it will be delicious either way.
To roast your own red peppers, place them whole over a gas flame on your stove top or BBQ and using tongs, grill until blackened. Place the blackened pepper under a bowl and let it “sweat” for about 5 minutes. The blackened skin will then easily peal off. Remove the seeds and chop the flesh.
Try the more traditional Basil Pesto or why not try both and let your guests decide which they like better?
Roasted Red Pepper PestoCourse: MainDifficulty: Easy
Roasted Red Pepper Pesto served over pasta for a delicious, easy meal anytime.
1 cup roasted red bell peppers, (rinsed and drained if using from a jar)
1 cup packed basil leaves
1 garlic clove
1/3 cup pine nuts, toasted (carefully
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
- Place all ingredients in a blender or food processor; process until smooth.