Thursday, February 07, 2008

Roasted Red Pepper Pesto

Roasted Red Pepper Pesto
Borrowed from a pizza recipe in LCBO Food & Drink, Winter 2008

Prep time: 5 minutes
Makes 1 cup

2 large cloves garlic
2 sweet roasted red peppers (I use marinated ones, preferrably in a glass jar)
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Salt & pepper to taste
¾ cup coarsely grated hard cheese (asiago or parmesan or a combination)
¼ cup fresh basil or parsley, finely chopped
Pinch of red chili pepper flakes optional)
1. Drop the garlic through the feeding tube of a food processor while the machine is running….fasted way to chop garlic ever.

2. Add the roasted red peppers and pulse a few times. Add the rest of the ingredients and pulse until it forms a lovely paste. (just takes a few pulses).

This is great as a base sauce for pizza, tossed with pasta, slathered on bread in a tuna sandwich, or as a bruschetta on crusty Italian or French bread.


Anna said...

this looks fantastic! i am drooling and i don't even like peppers. will give it a go though!

Ruth Daniels said...

I'm not a huge pepper fan, but this is special and it doesn't really taste like peppers. Thanks for dropping by.

Parker said...

Yes I saw this in the LCBO and also made a is really great on baguette.