Red Pepper Pesto
Ready In: 35 mins
Serves: 4
Ingredients
- 4 medium red bell peppers
- 1 tablespoon pine nuts
- 2 garlic cloves, smashed
- 1⁄4 cup basil leaves
- 2 tablespoons basil, chopped
- 1⁄4 cup olive oil
- 1⁄2 cup parmesan cheese, grated
Directions
- Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.
- In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.
- Transfer the peppers and pine nuts to a blender. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper.
- In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and parmesan and serve at room temperature.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off