Roasted Green Pepper Pesto
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 6 -8 green bell peppers
- 1 -2 hot pepper
- 5 -6 garlic cloves
- 1 -2 tablespoon lemon juice
- 2 -3 tablespoons olive oil
- salt and pepper
directions
- Cut peppers into quarters and spray lightly with olive oil. Roast under a high broiler for 8 minutes, or until blackened. Place in a paper bag and leave for 5 minutes. Peel.
- Meanwhile, seed and roughly chop hot peppers. Roughly chop garlic.
- Place roasted peppers, hot peppers, garlic and lemon juice in food processor and blend.
- Slowly pour in olive oil while the processor is running, until pesto is desired consistancy. Salt and pepper to taste and slather onto crackers with goat cheese.
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Reviews
-
I was given a box of green peppers and needed a recipe for them. This one worked very well, espacially as a dip for when friends came over. I made a large quantity and found that it kept in the refrigerator for about four days before turning sour. I'll freeze leftovers should there be a significant quantity next time as suggested. Great for me as it's very low sodium. I will make this again.
RECIPE SUBMITTED BY
As my name suggests, I am a part-time hobbit, escaping to my quiet life in the Shire whenever I can.
In reality, I am a busy student who uses cooking as therapy. I am severely gluten intolerant and mildly dairy intolerant, so most of the recipes I post/comment on will be compatible with my dietary restrictions. Still, I love to eat, and have learned that you don't have to sacrifice flavor and personality when you go gluten and dairy free. I tend to like recipes that are either real homey comfort food, or transport me to the places I've travelled to, or would like to someday visit.
I believe in eating organic, ethically raised meat and vegetables. I like to stay as close to nature as possible, eating mostly whole
foods.