Total Time
40mins
Prep 10 mins
Cook 30 mins

I like the versatility of this flavorful puree. Spread it on slim, toasted baguette slices and top it with a slice of red onion and/or feta cheese as an appetizer; mound it up into a dish for dipping vegetable sticks into; spoon it over pasta and grate Parmesan over it. We serve it as a relish to the Shabbat roast chicken. I also like to spread a thin layer of it over sandwich bread before adding the filling.

Ingredients Nutrition

Directions

  1. Grill or bake the peppers till the thin skins are black; this usually takes about 20 minutes.
  2. Take them out and put them into a plastic bag; they will soften and become moist, and the skin will peel off. Rinse the peppers to get rid of any flakes of burnt skin.
  3. Process the peppers, the pine nuts, and the olive oil in a blender till you obtain a creamy paste; thin it to a looser paste if you want, with more olive oil. If adding fresh basil, make sure the leaves are washed and patted dry before adding to the blender jar.
  4. Add salt and ground pepper to taste.
  5. Keep in a well-covered jar in the fridge, and use it up within two weeks.

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