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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Merlaines Piquillo Pesto (roasted red pepper pesto) Recipe

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This recipe for Merlaines Piquillo Pesto (roasted red pepper pesto) is from No Empty Plates, 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:  
1 (8oz) jar piquillo peppers, drained, or 2 large red bell peppers, grilled, peeled, seeded and chopped
2 cloves garlic, chopped
3 T pine nuts
1 T red wine vinegar
1 t pureed canned chipotle chiles in adobo
½ C olive oil
5 T fresh grated parmigiana
1 t honey
Kosher salt fresh ground black pepper
Directions:
Directions:
Combines peppers, garlic, pine nuts, vinegar, & chipotle puree in food processor. With motor running, slowly add the oil and pulse just until combined. Transfer to a bowl and stir in the cheese, honey, and salt & pepper to taste. Pesto can be made 1 day in advance, covered and refrigerated. Bring to room temp before serving.

 

 

 

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