Roasted red pepper and almond pesto is a full-flavored and enveloping cream, perfect for bringing to the table during the beautiful season.
Once roasted, the peppers release all their goodness and become the ideal base for fresh and light preparations, but rich in flavor.
In this recipe, I pair them with blanched almonds, which you can also toast slightly for a more decisive touch, and grated Parmesan to give a savory and creamy note.
It is a versatile preparation, ideal for using in many ways: to dress a dish of pasta or couscous, accompany grains like farro and barley, or simply spread on crostini and bruschetta for a colorful and appetizing appetizer.
An alternative pesto, fragrant and simple, which can also become a base to enrich with fresh aromatic herbs like basil or parsley, or with a pinch of spiciness if you like to dare with bolder aromas.
If you love summer flavors, easy recipes, and ideas to prepare in advance, this pesto is for you!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a recipe channel, open to everyone and free on WhatsApp, no notifications or sound, where you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Always on the TOPIC OF PESTOS FOR MAIN DISHES AND CROSTINI, here are more easy ideas just below:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 red bell pepper (large or 2 small)
- 1 oz blanched almonds
- 1 oz grated Parmesan cheese
- 1/3 clove garlic
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
- to taste basil (or parsley, but optional)
Tools
- Mixer
- Food Bags
- Parchment Paper
Here’s the recipe for a creamy and delicious pesto
I wash, dry, and roast the pepper in the oven or in a pan until the skin is well charred.
Then I put it in a bag for 10 minutes, then peel it.I cut the peeled and seedless pepper into pieces, then put it in the mixer with the almonds, grated Parmesan, a pinch of garlic (if used), and EVO oil.
I blend until I get a soft cream.
Adjust with salt and pepper.Add a tablespoon of pasta cooking water if a more fluid consistency is preferred.
The pesto with roasted peppers and almonds is ready!
Enjoy your meal and happy cooking! Annalisa
Tips and Pairings
The pesto with roasted peppers is excellent with various short pasta like fusilli or rigatoni.
If a stronger aroma is preferred, you can add capers or olives for a Mediterranean touch.
Also perfect cold, in pasta or farro salads.
