+- Cuisine at home Forums (https://www.forums.cuisineathome.com)
+-- Thread: ROASTED RED PEPPER PESTO (/showthread.php?tid=35664)
ROASTED RED PEPPER PESTO - MUSICMAKER - 07-16-2007
Here is another pesto recipe for you all:
ROASTED RED PEPPER PESTO
Yield: 1-1/2 cups of pesto, enough for 1 pound of pasta.
Also great on a pizza, used as the “sauce”, topped with mozzarella cheese, cooked and sliced or crumbled Italian sausage, red, yellow and/or green pepper slices, and mushrooms.
INGREDIENTS:
2 medium red bell peppers, roasted, peeled, cut into rough 2 inch pieces
3 medium cloves garlic, unpeeled
1 small shallot, chopped coarse
1 tablespoon fresh thyme leaves
1/4 cup fresh flat leaf parsley, leaves only, packed, washed and dried thoroughly
7 tablespoons extra-virgin olive oil
1/4 cup grated Parmagiano-Reggiano
table salt and fresh ground black pepper, to taste
PREPARATION:
1. Toast Garlic in a small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes. When cool enough to handle, remove and discard skins.
2. In food processor with the steel blade, process peppers, garlic, shallot, thyme, parsley leaves, and oil until smooth, stopping as necessary to scrape down sides of owl.
3. Transfer mixture to a small bowl and stir in Parmagiano-Reggiano.
4. Season with salt and pepper to taste.
STORAGE: Will keep in the refrigerator for up to three days, covered with a sheet of plastic wrap or a thin film of olive oil.
NOTES: When adding any pesto to cooked pasta, it is important to include three or four tablespoons of the cooked pasta water for proper consistency and even distribution.
Re: ROASTED RED PEPPER PESTO - cjs - 07-16-2007
sounds very good, Linda.
Re: ROASTED RED PEPPER PESTO - Mare749 - 07-16-2007
Hi Linda, how's it goin'? Hope you are all settled in your new home now.
Thanks for posting this recipe, it sounds really good!
Maryann
Re: ROASTED RED PEPPER PESTO - bjcotton - 07-16-2007
Aah yess,more pesto recipes
