9.28.2011

Roasted Red Pepper Pesto!

After I made my broccoli pesto, I've been intrigued by all the different types of pesto out there and have wanted to try making another one since then. Tonight I made a roasted red pepper pesto and it was rather amazing! I added it to my spinach pasta with mushrooms was craving more when the bowl was empty...

Roasted Red Pepper Pesto
Serves 8, 1/4 cup per serving
2 large red peppers
1/3 cup sliced almonds
1/2 cup extra virgin olive oil
4 cloves of garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
splash of lemon juice

Discard pepper tops, core and seeds. Char peppers on the grill or broiler. Under the broiler it takes up to about 20 minutes. Continuous rotate them while charring to ensure it cooks evenly. Once slightly cooled, rub the skin off the peppers with a paper towel. Add everything to a blender until smooth. Add a tablespoon of water if needed to made help with blending. 

Add to whatever you heart desires and ENJOY!




Erica

2 comments:

  1. Hey! What amount of olive oil? It just says 1/2 on my screen! I took a guess and it came out pretty amazing!

    ReplyDelete
    Replies
    1. Hey Kyla! Sorry about that, pretty sure that should be 1/2 cup of olive oil. Glad you liked it!! xo Erica

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