RED PEPPER PESTO
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Spread pine nuts on a baking sheet and bake until fragrant, about 5 minutes. Remove and let cool.
- Place peppers directly over the trivet of a gas-stove burner over high heat, or on a grill. Just as each section turns puffy and black, turn pepper with tongs to prevent overcooking. (If you don't have a gas stove, place peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Let peppers sweat until they are cool enough to handle, about 15 minutes; then transfer to a work surface. Peel off the blackened skin and discard.
- Coarsely chop peppers and transfer to a food processor. Add pine nuts. With machine running, add olive oil in a steady stream. Continue processing, scraping down the sides as needed until pureed. Season with salt and pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Daudi Mugema
[email protected]Overall, I really enjoyed this red pepper pesto. It's flavorful, versatile, and easy to make. I'll definitely be making it again.
Amber Jolliff
[email protected]This pesto is really good, but it's a bit expensive to make. I think I'll only make it for special occasions.
Keyden
[email protected]I found this pesto to be a bit bland. I think I'll add more garlic and chili flakes next time.
Fidel Cortez
[email protected]This pesto is a bit too oily for my taste. I think I'll try using less olive oil next time.
Sabana Akther
[email protected]I'm not a fan of red peppers, but I actually really enjoyed this pesto. The sweetness of the peppers balances out the spiciness of the chili flakes.
Rased
[email protected]This pesto is a little spicy, which I really like. It adds a nice kick to pasta dishes.
Musiimenta Timothy
[email protected]I love that this pesto is made with fresh herbs. It really gives it a bright, summery flavor.
Mira Obioma
[email protected]I'm allergic to nuts, so I was excited to find this nut-free pesto recipe. It's just as delicious as traditional pesto, but without the nuts.
Md Tofazzal
[email protected]This pesto is a great way to use up leftover roasted red peppers. I always have a few in my fridge, so it's nice to have a recipe that uses them up.
Kjrjddk Dkdkfkf
[email protected]I made this pesto for a party and it was a huge hit. Everyone loved it!
Kim bassma Piona
[email protected]I'm not a huge fan of pesto, but this one is really good. It's not too oily or garlicky.
Sister Squad
[email protected]This pesto is so easy to make. I love that I can just throw all the ingredients in a food processor and have it ready in minutes.
Xander Schofield
[email protected]I love the vibrant color of this pesto. It really adds a pop of color to any dish.
Dickens Namajagali
[email protected]This red pepper pesto is amazing! It's so flavorful and versatile. I've used it on pasta, pizza, and even as a dip for vegetables. It's always a hit.