The last batch was a bunch of bell (red, green and yellow) and chili peppers. Having just finished off the last of an epic batch of fresh pesto, I was trying to think of ways to use the peppers, flipped open America’s Test Kitchen and, hey presto, red pepper pesto. With a yellow pepper in for color, of course.
Tried a bit with orzo, roasted chicken and spinach. Delicious, if I do say so myself. And pretty- looks like fall, don’t you think?
Roasted Red Pepper Pesto(ATK’s recipe, tweaked a bit.)
2 tbsp minced garlic*
2 red bell peppers and 1 yellow*, roasted and chopped coarsely
1/2 cup extra-virgin olive oil
1/4 cup packed fresh parsley
1/4 cup grated parmesan
8 leaves fresh basil*
Salt and pepper to taste
- Toss the garlic in a sauce pan over medium heat until toasted slightly.
- Process all ingredients together in a food processor until smooth (I like mine a bit chunky, personally).
- Add salt and pepper to taste.
Try tossed with pasta. To “loosen the consistency of the pesto” ATK suggests adding some of the pasta cooking water. Also good on a sandwich!
(* My changes. I omitted chopped shallot and fresh thyme in favor of basil, both of which allowed the taste of the roasted pepper to come to the fore.)