I prepared the bell pepper pesto in my own way, referring to how it is made in Sardinia or Sicily, where it is widely used.
I had many peppers to manage, so I roasted and froze many, some were cut into pieces for other recipes, with others I prepared different dishes, and then there were still more… what to do?
I made this pesto which was a big hit and I recommend it for dressing pasta, especially if it’s a very rough type… it will be exceptional!!!
I portion it in small jars and freeze them, knowing each jar is enough for 2-3 people, so really convenient during winter.
Do you make these kinds of reserves?
Then follow my recipe and make my pesto and let me know if you liked it!
If you make this or any of my recipes on my blog, feel free to send me your pictures, and I will post them on my FB page under your name.
Approximately 230 Kcal per 100 g
- Difficulty: Easy
- Cost: Medium
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients for making Bell Pepper Pesto
- 1.1 lbs roasted bell peppers
- 1.4 oz Basil
- 1 bunch parsley
- 2.1 oz blanched almonds
- 3.5 tbsp extra virgin olive oil
- 4.6 oz Parmesan cheese
- 1.1 oz pine nuts
- 3 cloves Garlic
- 1 tbsp oregano (scant)
Preparation of Bell Pepper Pesto
Take the food processor, put in the chopping attachment and start by inserting bell peppers, garlic, parsley, basil and chop for a few seconds.
Then add the rest of the ingredients and blend well until you get a sauce.
For preservation, I recommend doing as I do, I portioned it into medium-small jars and put them in the freezer, so I always have the right amount every time I need to dress pasta!!!
In the freezer, it can be stored for more than a year without problems.
