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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Roasted Red Pepper Pesto Recipe

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This recipe for Roasted Red Pepper Pesto is from The Crouch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large red bell peppers, roasted and peeled
3 garlic cloves
1 cup extra-virgin olive oil
1 cup basil leaves, packed
½ cup freshly grated Parmesan cheese
1 T pine nuts
salt and black pepper to taste
Directions:
Directions:
1. Roast or grill the red bell peppers until the skins are charred, then, using tongs, transfer them to a covered container to let them rest. Peel them when cool.

2. In a food processor, mix the garlic, peppers, basil, pine nuts, Parmesan, and black pepper into a paste.

3. Gradually blend in olive oil. Adjust seasoning (add salt only if needed because the cheese will add saltiness).
Preparation Time:
Preparation Time:
20 min

 

 

 

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