Roasted Red Pepper Pesto

2 red bell peppers (or 12 – 16 oz jarred roasted red peppers)
2-3 cloves of garlic (depending on how much you like garlic)
Olive Oil
1/2 – 1 cup loosely packed basil leaves
1/4 – 1/2 cup of Parmesan cheese

Salt (optional)
Baking Pan
Food Processor

To Roast The Peppers (if you are not using jarred)

  1. Preheat your broiler.
  2. Cut peppers into large chunks so you can lay them as flat as possible (see photo below – sorry about that but it’s hard to describe in words).
  3. Spread peppers out on baking pan and broil till skin on peppers is charred. (you might have to turn the pan once or twice to get the charring even)
  4. While they are still VERY hot put peppers in a bowl and cover with saran wrap for 10-15 min. This helps you to be able to peel the skin off the peppers or else it is pretty much impossible.
  5. Cool and peel.

    Making the Pesto
  6. Add the red peppers, basil, garlic, Parmesan cheese into a food processor and starting at low speed then moving to high processes until you get a paste. I have found I need to scrape down the bowl at least once to get it all incorporated.
  7. Add in oil until you get a thick paste.
  8. Season with salt if you think it needs it. I have found the Parmesan cheese gives it enough salt for me, but it’s a personal preference.
  9. Taste to see if anything is too heavy in flavor and if it is mix a bit with a few more of the other ingredients.
  10. Eat as a dip or dressing on veggies, pasta, etc. Also refrigerates for at least a week if not two and I think the flavor improves overnight as it all jells together.
    NOTE: You can also freeze, will just be a bit more watery when it unfreezes.
Pre Broil – get them as flat as you can.
Steam Peppers Steam!
Don’t forget to scrape down the sides.
Post Broil – this is probably not even charred enough
Process together all the pretty colors.
So pretty and so tasty!

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