Roasted Red Pepper Pesto
Cookbook
The I Love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends
Published by Clarkson Potter
About4 cups
CostInexpensive
Total Timeunder 1 hour
Make Ahead RecipeYes
Kid FriendlyYes
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian
Equipmentfood processor
Taste and Texturecheesy, garlicky, savory, smoky, sweet
Type of Dishdip/spread, pasta sauce, sauces
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
Instructions
-
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.
Read NextAlice B. Toklas Chicken
2004 by Lauren Groveman
