The oven-roasted red pepper pesto is a great sauce for pasta, to make beautiful puff pastry appetizers, to fill sandwiches, to eat on crostini, and… a thousand other ways, red pepper pesto is easy, quick and very fresh, with few and simple ingredients that we find in our pantry, allowing us to have a delicate and tasty sauce..
Many of you will say well, it’s a pepper sauce, partly you are right but partly not, the red pepper pesto has no tomatoes, only roasted peppers, garlic, and basil, so even if the peppers are partly cooked, I call it pesto.
If you like pesto, here below I leave you other exciting ideas to make it always with different seasonal vegetables and then right after the photo let’s discover how to prepare the oven-roasted red pepper pesto!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Red Pepper Pesto
- 4 red peppers
- 3.5 oz Grana Padano cheese (grated)
- 1 bunch basil
- 2 cloves garlic
- 12 almonds
- 1 tbsp pine nuts
- to taste extra virgin olive oil
- 2 pinches salt
Tools
- 1 Blender hand blender
- 1 Baking Sheet
Preparation of Red Pepper Pesto
To prepare the red pepper pesto, roast the peppers in the oven or on the stovetop flame, turning them when you see them getting charred on one side.
After 20 minutes they are generally ready, so take them out of the oven and seal them in a plastic bag, letting them cool completely.
Once cooled, take the peppers with your hands and peel off the skin, which comes off very easily, remove the seeds inside and the white filaments.
Dry them with kitchen paper.
Put the chopped peppers, grated Grana Padano, washed and dried basil leaves, washed and peeled garlic cloves (if desired) into the hand blender cup.
Chop the almonds and pine nuts into pieces and add them too, a pinch of salt, and run the blender while drizzling in extra virgin olive oil until you reach the desired consistency.
We like the pesto coarse with still pieces of almonds and peppers, so adjust yourself if you like a smooth cream blend more, otherwise, a couple of minutes will suffice.
If you want to make it even richer and creamier add two tablespoons of ricotta when serving, mix well, you will see how the flavor changes, and… ENJOY YOUR MEAL
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How to Store Red Pepper Pesto
The oven-roasted red pepper pesto can be stored in the refrigerator tightly closed in a glass jar for about 1 week, well covered with extra virgin olive oil. You can leave out the garlic if you don’t like it. If you prefer, you can use only almonds or only pine nuts.
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