The bell pepper pesto is a tasty and appetizing sauce 🙂
Finally, in these days, the temperature has lowered a bit, and that unbearable heat has disappeared.
Unfortunately, it rained so much that there was some flooding, but fortunately, not here with us.
Today, however, it’s a bit changeable, with alternating sun and rain.
With this weather, I was more willing to turn on the oven: I prepared a zucchini meatloaf and salmon with tomatoes and oregano.
I also prepared some bell pepper pesto which I would use to season the pasta.
I realized that I hadn’t written the recipe for this pesto yet, and since I had some time today to write it, here is my version 😀
In my version, I added pine nuts and basil, while others also add almonds or walnuts.
It is very simple and quick to make.
It’s a condiment suitable for flavoring main dishes or even spreading on bread 😉
Uhm, delicious.
I used red peppers, but you can also use green or yellow ones or mix them.
P.S. You can also try the:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 307.40 (Kcal)
- Carbohydrates 11.64 (g) of which sugars 6.79 (g)
- Proteins 9.99 (g)
- Fat 26.65 (g) of which saturated 6.29 (g)of which unsaturated 8.91 (g)
- Fibers 3.75 (g)
- Sodium 417.56 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Bell Pepper Pesto
- 1.32 lbs red bell peppers
- 1.76 oz pine nuts
- 0.71 oz basil
- 1 clove garlic
- 2.82 oz grated Parmesan cheese
- 3.38 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Mixer
- 1 Knife
- 1 Plastic bag
- 1 Parchment paper
Steps for Bell Pepper Pesto
Wash the bell peppers and place them on a baking sheet covered with parchment paper.
Preheat the oven to 428°F in static mode and bake them for about 25 minutes.
Store them in a closed food bag for 15 minutes.
Peel them with your hands, and you’ll see the skin comes off easily.
Remove the stem, internal seeds, and cut them into pieces.
In a mixer, place the chopped bell peppers, the garlic clove, the basil leaves previously cleaned with a damp cloth.
Add the pine nuts, grated cheese, salt, and oil.
Blend until smooth.
The bell pepper pesto is ready to be used.
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