Fire Roasted Bell Pepper Pesto
This delicious pesto is versatile. Thick enough to be used as a dip or toss it with your favorite pasta.
Servings: 8 people
Calories: 84kcal
Equipment
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 2 garlic cloves
- 10 basil leaves
- 1/4 cup Pecorino Romano cheese grated
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/4 cup olive oil
Instructions
- Directly over the flame on the stove, roast the bell peppers until the skin in charred and black all over.
- Immediately place in a bowl and tightly cover with plastic wrap. Leave to rest for 10 minutes. The peppers will sweat, making it easy to remove the skin.
- Remove the skin, stems and seeds.
- Place the peppers, garlic, Parmesan cheese, basil leaves, salt an red pepper flakes in a food processor.
- Blend well in the food processor until everything is well combined..
- With the food processor running, slowly add olive oil and process for a few minutes, until well combined and creamy consistency.
Video
Notes
You can use all red peppers or different colored peppers as you desire.
1 tablespoon of pine nuts. almonds or pistachios can also be added.
Nutrition
Calories: 84kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 330mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 59mg | Calcium: 40mg | Iron: 1mg
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