Best 2 Three Pepper Pesto Recipes
Three pepper pesto is a flavor-packed condiment that can be used to enhance a variety of dishes, from pasta to pizza. Made with a combination of three different types of peppers, it offers a complex and spicy flavor that is sure to please even the most discriminating palate. Whether you are a seasoned chef or a home cook looking to try something new, this article will provide you with the information you need to create a delicious and memorable three pepper pesto.
Let's cook with our recipes!
THREE PEPPER PESTO
This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.
Provided by mushythedestroyer
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 0.7 g, Cholesterol 4.9 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 85.3 mg, Sugar 0.3 g
THREE-PEPPER PASTA WITH PESTO
Enjoy this pasta made with three bell peppers and basil pesto - ready in 25 minutes. Recipe from Pillsbury. I made this today and found it to be VERY tasty. I had red, orange, and yellow peppers so that's what I used. I had some homemade basil-walnut pesto (my basil is going crazy this summer!) and used grated Parmesan cheese. I'd imagine you could add some cooked chicken if you wanted to add meat to the dish.
Provided by HisPixie
Categories Penne
Time 26m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook ziti as directed on package. Drain.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
- Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
- TIP: If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.
Tips:
- Choose the right peppers: Different peppers have different levels of heat and flavor. For a milder pesto, use red bell peppers. For a spicier pesto, use jalapeños or habaneros. If you can't find tri-color peppers, you can use a mix of red, yellow, and orange bell peppers.
- Roast the peppers: Roasting the peppers brings out their natural sweetness and flavor. You can roast the peppers in the oven, on the grill, or over a campfire.
- Use fresh herbs: Fresh herbs add a lot of flavor to pesto. Basil is the classic herb for pesto, but you can also use cilantro, parsley, or mint.
- Pulse the ingredients in a food processor: Pulsing the ingredients in a food processor gives the pesto a smooth and creamy texture. If you don't have a food processor, you can chop the ingredients by hand.
- Use a good quality olive oil: The olive oil is the base of the pesto, so it's important to use a good quality oil. Look for an extra virgin olive oil that is fruity and flavorful.
Conclusion:
Three-pepper pesto is a versatile condiment that can be used in a variety of dishes. It's great on pasta, pizza, sandwiches, and grilled vegetables. It can also be used as a marinade or dipping sauce. With its combination of sweet, spicy, and herbaceous flavors, three-pepper pesto is sure to add a kick of flavor to your next meal.
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