Our bell peppers are prosperous in our garden this year – it’s pretty exciting to walk the backyard and see red and green bells that are patiently waiting for someone to pull them off and bring them in for the next meal.
I pulled off two and brought them inside and debated how to use them – I didn’t want to do stuffed peppers or pepper soup.. although I admit that red bell pepper soup is pretty incredible. So I cut them into large pieces and threw them in the oven to roast for a few minutes and figured that would give me time to think..
My small but beautiful bounty sat next to some fresh basil that’s also abundant right now and since I had planned on making basil pesto, I figured I’d throw in red bell peppers after they were done roasting. After a few minutes of roasting, I peeled off the roasted skin and threw the ingredients in the food processor – good gosh, I had no idea that the combination would be so incredibly delicious!
SO much flavor, a bit of punch from using a few cloves of garlic and just enough extra virgin olive oil to whip it into shape.. if anything, it’ll be a really easy dinner meal this week stirred into penne pasta and possibly even combined with a little diced chicken breast.
To roast your peppers, just cut them into large pieces and lay on a cookie sheet. Then throw the cookie sheet in your convention oven on roast (450 degrees F) for 5-7 minutes – no need to flip them, just wait patiently until they are nicely charred.
Once you pull out the cookie sheet, allow them to cool quickly then peel off the charred skin and continue on with your recipe.
Have you ever made Roasted Red Bell Pepper and Basil Pesto?
If not, put it on your to-do list because you need to know that it is one of the most unique things you may ever make. Stir into pasta, spread onto bread or even smear on chicken – I’m sure it would taste good however you decide to use it.
*Note: The parmesan cheese is optional – I usually go without it and the end result is just as terrific. Feel free to omit the cheese if you are Vegan or use your own alternative.
A delicious combination of roasted red bell peppers and fresh basil in a pesto that takes just minutes to make!
Ingredients
- 3-4 cloves garlic
- 1/3 C. sliced almonds
- 1 C. fresh basil leaves
- 1 C. roasted red bell peppers, charred skin removed
- 1/2 tsp salt or more to taste
- 1/3 C. extra virgin olive oil
- juice of 1/2 lemon
- optional: 1/3 C. grated parmesan cheese
Instructions
- Pull out your food processor and add the garlic, almonds, basil, red bell peppers, salt, lemon juice and optional cheese - pulse until roughly combined.
- With the motor running on the food processor, add the olive oil through the feed on the top until the mixture is well combined.
- Stir into pasta immediately or, if serving later in the week, spoon into a glass canning jar and refrigerate.
Looking for more Pesto recipes? Here are a few you may want to try:
