Easy roasted red pepper pesto
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Prep Time
10 mins
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Cook Time
25 mins
Easy roasted red pepper pesto
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 4 bell pepper you could use yellow, red
- olive oil to drizzle
- basil leaves about 10g
- 4 Tbsp pine nut 1/4 cup, toasted
- 1 - 2 tsp sea salt flakes
- black pepper generous pinch, freshly ground
- 1 clove garlic crushed
- 1 Tbsp white wine vinegar
- olive oil 4 - 6 Tbsp, to emulsify, approx 60ml
Instructions
- Pre heat the oven to 180C / 350F
- Cut the 4 sides off each pepper and use the bottom piece (and trim off any white pith).
- Place the peppers on a large baking sheet with the skin side down. Drizzle with olive oil and season with salt and pepper.
- Roast for 25 minuteus until the edges just start to blacken.
- Empty the peppers into a food processor with all the other ingredients except the olive oil, and whizz.
- Pour the olive oil through the spout of the bowl adding bit by bit until you are happy with the consistency. Check seasoning, adjust and process again. It takes a few minutes before you get a lovely smooth texture.
Notes
- Pesto freezes very well and can be done in small glass jars. This is a great way to preserve summers bounty for the wintery months.
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