Prep 15 mins
Cook 0 mins
Adapted from the On The Farm column by Dean Mullis of Laughing Owl Farm in Albemarle NC. I make this in the summer when peppers are in season and freeze it for winter use. This is a very easy, versatile recipe that you should at least double. The uses for this recipe are endless. Two of our favorite ways are on a summer tomato sandwiches and spread on crackers with fresh goat cheese.
- 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
- 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.
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.