This roasted red pepper pesto is a great variation to regular basil pesto
Have you ever heard the theory that your taste buds “change” every 7 years? Which could explain why you didn’t like something when you were young but absolutely LOVE it now.
That is really true for me, and partly why I believe that taste buds really do change. I used to hate pickles, onions, and peppers. I refused to eat them even if they made a dish smell good or even if you couldn’t really taste it in a dish. I’m now singing a completely new tune. I love onions, in fact it’s very rare I cook without them, I love pickles, and I love peppers. Specifically bell peppers. This is coming from the girl who used to PICK every ingredient she didn’t like out of a dish and put it to the side. Yeah, clearly I love bell peppers now because I stuffed some and ate the entire thing.
And then I decided to make this pesto with some bell peppers.
And then I smeared it on every crevice of bread and pasta I could find.
And then I decided to just dip veggies in it as if it were some dressing.
Yeah, it’s that kind of relationship. And you’re lucky because I like sharing. So today, I share with you this holy grail of pestos.
I have a killer pasta made with this pesto coming tomorrow. You won’t want to miss it!!
Roasted Red Pepper Pesto
- 2 large red bell peppers, de-seeded and membranes removed
- 1 clove large garlic
- 2 tbsp pine nuts, lightly toasted
- 1/2 cup loosely packed basil leaves
- Salt and pepper, to taste
- Olive oil
- Preheat oven to 400 degrees.
- Slice the red bell peppers into large pieces and place skin side down on a large baking sheet. Drizzle olive oil over the bell peppers and sprinkle some salt. Place in oven for 20-25 minutes until peppers are soft and the edges slightly transparent. The skin that was touching the baking sheet should be slightly blackened, too.
- Meanwhile, lightly toast the pine nuts in a skillet on medium heat.
- In a food processor, throw in the bell peppers, garlic clove, pine nuts, and basil.
- Turn on the food processor and drizzle olive oil through the feed tube and mix it until a nice thick consistency. Season with salt and pepper.
- Keep in an airtight jar for up to 2 weeks, if it lasts that long ;)