BELL PEPPER PESTO is a tasty alternative to traditional Genoese pesto. It is perfect for dressing pasta, as a sauce for grilled meats, or as a spread on crostini and toasted bread.
Bell pepper pesto is a surprising condiment that brings a touch of color and flavor to your kitchen. It is an easy and quick recipe, perfect for celebrating bell pepper season and adding a touch of freshness to your dishes.
The preparation of bell pepper pesto is simple and requires few ingredients. You will need roasted bell peppers, walnuts or pine nuts, garlic, grated cheese, oil, a pinch of salt and pepper, and some basil.
One of the best things about bell pepper pesto is its versatility. You can use it as a pasta sauce to create dishes that burst with flavor or generously spread the pesto on bread crostini for an excellent alternative to traditional appetizers.
Bell pepper pesto is a condiment that lends itself to multiple creative uses in the kitchen. You can mix it with pasta for a tasty first course, add it as a sauce to grilled meat dishes, or use it to flavor oven-baked vegetables.
This pesto is a culinary delight that transforms peppers into a true flavor explosion. Its simplicity and versatility make it an ideal choice to enrich your favorite dishes.
Join me in the kitchen today, we’re making bell pepper pesto.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 3-4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 bell peppers
- 1.8 oz pine nuts
- 2 cloves garlic
- 1.8 oz Parmesan cheese
- 3 tbsps extra virgin olive oil
- 1 pinch salt
- 0.7 oz basil
Steps
Preheat the oven to 430°F. Wash the bell peppers well, cut them in half, and remove the seeds and inner filaments.
Place the bell peppers on a baking sheet lined with parchment paper, cut side down.
Bake the peppers in the preheated oven for about 20-25 minutes, or until the skin turns black and starts to peel off.
Remove the peppers from the oven and place them in a bowl covered with a lid or plastic wrap. This will help the skin peel off more easily.
Once the peppers have cooled, remove the burnt skin and cut the flesh into strips.
In a mixer or food processor, add the roasted peppers, toasted almonds (or pine nuts), garlic, grated Parmesan cheese, and olive oil.
Turn on the mixer and start blending the ingredients until the pesto reaches the desired consistency. If the mixture is too thick, you can add a little more olive oil.
Taste the bell pepper pesto and add salt and pepper to taste. If you prefer a hint of acidity, you can add the juice of half a lemon.
Continue blending until the pesto is smooth and homogeneous.
Transfer the bell pepper pesto to an airtight container and store it in the refrigerator until ready to use. You can also freeze it for longer storage.
Bon appetit.
IF YOU LIKE THE RECIPE CLICK ON THE STARS at the bottom of the article. THANK YOU.
Bell pepper pesto is a versatile and flavorful option that can add a touch of color and flavor to many dishes. Try this recipe and enjoy the taste of roasted peppers in every bite!
Bell Pepper Pesto
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FAQ (Questions and Answers) Bell Pepper Pesto
Can I use different colored peppers for the pesto?
Definitely! You can mix red, yellow, and orange peppers for a colorful and flavorful pesto.
How long does it last in the fridge?
The pesto lasts in the fridge for about 4-5 days in an airtight container.
Can I freeze the pesto to keep it longer?
Yes, you can freeze the pesto in small portions and thaw it when you need it.
What are some ideas for using the pesto?
You can dress pasta, rice, grilled vegetables, or use it as a spread on crostini, sandwiches, or bruschetta.
Can I add other ingredients to the pesto like cheese or herbs?
Absolutely! You can customize the recipe by adding Parmesan cheese, herbs like basil, or even a spicy note with chili if you wish.
