red pepper pesto
pesto di peperoni
TOTAL TIME: 25 minutes
MAKES: 2 cups
The toasty flavor of roasted peppers makes a great sauce for pasta; use about 1 1/2 cups per pound of pasta. The pesto is also delicious with grilled and roasted meats. Or use it as a crudite dip or a spread for panini.
- 2 red bell peppers
- 3/4 cup sliced almonds
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh marjoram leaves
- 2 tablespoons pine nuts
- 2 tablespoons minced shallot
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper
Char peppers over a gas burner set on high, turning frequently, until skin is blackened and blistered on all sides. Transfer to a bowl and cover tightly with plastic wrap; let stand 15 minutes.
Rub skin off peppers, rinsing hands under cold water as you go (do not rinse peppers); remove and discard core and seeds, then cut peppers in halves or thirds to make blending easier.
In a blender, purée peppers, almonds, oil, marjoram, pine nuts, shallot, salt and generous pinch pepper until smooth; adjust seasoning to taste.
Other recipes you might like
© 2013 Quadratum USA. All rights reserved.