Prep 15 mins
Cook 10 mins
A lowfat pesto with all the flavor! Although the flavor of fresh roasted red peppers is best, you can use a 17 oz. jar of peppers, rinsed, instead. Adapted from America's Test Kitchen Family Favorites.
- 4 garlic cloves, unpeeled
- 3 red bell peppers, roasted and chopped coarse (1 1/2 cups)
- 1 ounce parmesan cheese, grated (1/2 cup)
- 1⁄4 cup part-skim ricotta cheese (I use cottage cheese)
- 1 shallot, minced
- 1⁄4 cup packed fresh parsley
- 1 tablespoon minced fresh thyme
- 2 tablespoons extra virgin olive oil
- salt and pepper
- Toast the garlic in an 8" skillet over medium heat, shaking the pan occasionally, until fragrant and spotty brown, about 7 minutes. Transfer the garlic to a plate and let cool before peeling.
- Process the garlic, peppers, Parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoons salt in a food processor until smooth. Season with salt and pepper to taste.
- When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
- This makes enough to sauce 1 pound of pasta.
- To make ahead, the pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.
This is a great twist of your traditional red pesto. I loved the flavour of the roasted red pepper and garlic. However I found the addition of shallot on top of the garlic a little too much. Ill just leave that out next time. The parsley added a nice fresh touch and lovely flecks of green. Since my roasted pepper was rather wet I didnt need any oil at all. What a treat, Sharon! THANK YOU SO MUCH for sharing with us! Made and reviewed for Newest Zaar May 2010.