Italian
roasted-red-pepper-pesto

Photo by: Mark Ferri
Comments: 0
 

Recipe

Yield : About 4 cups

Ingredients

  • 5 large red bell peppers, roasted, skinned, seeded, and halved
  • 2 canned chipotle chiles in adobo, with 1 tablespoon sauce for a slightly smoky flavor (optional)
  • 6 large garlic cloves, minced
  • 5 cooked garlic cloves from Garlic Confit (optional but highly recommended)
  • ¾ cup toasted pine nuts
  • 1 cup Garlic Confit Oil or extra virgin olive oil, plus more as needed
  • Freshly ground black pepper to taste
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • Kosher or sea salt

Directions

Place the roasted peppers and chiles and sauce (if using) in the bowl of a food processor fitted with the steel blade. Add the minced fresh garlic, cooked garlic (if using), and the pine nuts and pulse to chop everything small. Add 1 cup of the oil and a generous amount of black pepper and process until the pesto is almost pureed but still retains some texture. If not planning to freeze, add the cheese and some salt to taste. Process just to combine.

Remove as much pesto as needed and, before storing the rest in the refrigerator, pour a generous layer of olive oil over the top. Keep refrigerated in a well-sealed sturdy container. Bring the pesto to room temperature before each use. See Basil Pesto for do-ahead instructions.


© 2004 by Lauren Groveman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings, 1/8 teaspoon added salt per serving and does not include Garlic Confit. For nutritional information on Garlic Confit, please see link above.

207kcal (10%)
77mg (8%)
67mg (111%)
95mcg RAE (3%)
174mg
25mg
4g
3g
1g
5g
6mg (2%)
390mg (16%)
3g (16%)
20g (30%)
1mg (4%)
 

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