Sweet Pepper Pesto
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
I made aliyah 30 years ago, and my Hebrew is OK: fluent but not always correct. Previously I lived in the States, Brazil, and Venezuela. I still speak good Spanish and Portuguese.
My husband and I are semi-retired; I write and homebrew. I like making things from the bottom up: sourdough bread, wines and meads, almost everything we eat. In addition I make soap.
My kids are grown up except for one 8 1/2 year old daughter. We are Ashkenazim and Orthodox but eclectic; my husband loves to daven with Morroccan minyanim and I like the flavor of Chassidus. In cuisine, however, I infinitely prefer the flavor of Sephardic food to that of standard Chassidic. :)