I don’t know about you but I do know that I like changes in the types of food I eat or how it is cooked. Could it be because I am cooking often that I get tired of cooking as well as eating the same dish or food week in week out, month in month out?
Whatever the reason, I decided to make the Roasted Pepper Pesto for the usual Thyme Chicken Pasta instead of the usual marinara or napolitana or basil pesto.
Steps are easy just a combination of Roasted Bell Peppers (Capsicum) and Parsley Pesto just taking out the parsley.
In case you don’t want to cross-tab or cross-window the recipes, a quick run down below.
Roasted Pepper Pesto
1 red bell pepper (capsicum)
1/2 cup grated parmesan cheese
1 clove garlic
1/2 – 3/4 cup extra virgin olive oil
- First, we need to roast the pepper. My go-to method is to roast/char it on my gas stove top. Place the pepper on a rack of sorts or directly on the ring. Char the pepper till it is blackened on all sides.
- Wrap it in paper or a brown paper bag. Place the pepper (wrapped) into a plastic bag & knot it up. This helps to break down the skin for easier removal. Leave in the bag for about 30 minutes.
- Remove the pepper from the bag & paper. Remove all the charred skin on the outside.
- Remove the stalk, membrane & seeds. Cutting it into quarters or strips will make processing it quicker & easier.
- Place into a mini food process, add the garlic, olive oil & parmesan cheese. Process till fine or as fine as you are able to get it to.
- Taste. Needs salt? Add amount of salt to your liking, you can also add pepper.
- Bottle and keep it the fridge.
- You can use it as a dip, a sauce for pasta or pizza.
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