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.
- 2 red bell peppers
- 2 garlic cloves
- 2 tablespoons pine nuts
- 2 tablespoons olive oil, but more if needed
- 1⁄2 teaspoon salt
- 1 pinch ground black pepper
- 1⁄4 cup fresh basil leaf (optional)
- Grill or bake the peppers till the thin skins are black; this usually takes about 20 minutes.
- 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.
- 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.
- Add salt and ground pepper to taste.
- Keep in a well-covered jar in the fridge, and use it up within two weeks.