Make your own red pesto
If you’re like me and also a big fan of roasted red peppers, then you will also understand the struggle of having a fridge full of these delicious vegetables but getting tired of always using the same old recipes.
So I decided to try my hand at making my own red pepper pesto. I am not very keen on the jar of red pesto but my husband keeps buying them nonetheless.
After the hundredth time of watching him spoon it over his pasta (“I was raised to think of it as a condiment!” he claims) and be disappointed, I decided no more. As always, homemade is best made and premade pestos ain’t got nothing on me.
Can’t get enough of roasted red peppers
If you are a follower or even a fan of this blog, you’ll know that I love roasted red peppers (also pork belly, pasta and all things chicken but I digress). No offense to fresh, crunchy, raw red peppers, but roasted is where it is at.
Soft, sweet and the perfect accompaniment to cheese (which is another favorite food). I’ve made a salad with roasted red peppers and chevre, stuffed them in a sandwich and of course, pasta sauce. I
can’t get enough of them, which isn’t a bad thing since these roasted bell peppers are packed with antioxidants, Vitamin C and other good stuff.
The many uses for red pepper pesto
This red pepper pesto is like the perfect woman – full of flavor, sweet in a good way and just a tad salty. I am head over heels in love with it in more ways than one. Smothered in penne, heaped over roasted chicken and as a dip for veggies. Mark my words, one taste and you too will be just as smitten.
Red pesto made with roasted red peppers, grated Parmesan cheese, cashews, fresh basil, garlic and olive oil. One taste and you’ll be hooked. #red #pesto #basil #cheese #garlic #cashews #oliveoil #pasta
2.8 oz / 80 g cashews
2 large red bell peppers
1/4 cup packed fresh basil leaves
3–4 garlic cloves (I like garlic but if you aren’t a fan, scale it down to 1 or 2 cloves)
1/2 freshly grated Parmesan cheese (I like it cheesy but you can always make do with less)
1/4 cup -1/2 cup (2 oz to 4 oz) extra virgin olive oil
freshly cracked black pepper
Wash and dry red bell peppers. Place them on the grill or roast in the oven at 450F / 230 F for 20 minutes or so. You will know if the pepper is properly roasted when the skin blisters and it loses shape to become deflated.
Put peppers in a lidded container or paper bag and seal. This will allow them to steam from the inside out. When cool, remove skin, stem and seeds inside. Cut into strips.
Using a mortar or pestle, crush or blitz cashews into a fine powder. Set aside.
Using a mortar or pestle, crush or blitz basil leaves and garlic. Set aside.
Using a mortar or pestle, crush or blitz roasted red bell peppers.
Mix together in a medium to a large bowl the ground cashews, basil and garlic, and roasted red bell peppers. Add grated Parmesan cheese and enough olive oil to get the consistency that you prefer. Season to taste with salt and pepper.
Toss with your favorite pasta, veggies or chicken.
- Category: Sauce, Pasta
- Method: Sauce
- Cuisine: Italian
Keywords: red pepper, pesto, basil, Parmesan cheese, garlic, cashews, olive oil
All things red pepper: