Bell Pepper Pesto

Name: Bell Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Red peppers 1.3 lbs; Pine nuts 1.75 oz; Almonds 1.75 oz; Extra virgin olive oil 4 tbsp; Basil 1 ½ tbsp; Parmigiano Reggiano PDO cheese (to grate) 3.5 oz; Garlic ½ clove; Fine salt to taste

375

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 375
Carbohydrates g 7.1
of which sugars g 7.1
Protein g 15.3
Fats g 31.6
of which saturated fat g 7.89
Fiber g 4.9
Cholesterol mg 23
Sodium mg 434

Difficulty: Very easy
Prep time: 15 min
Cook time: 30 min
Serving: 4 persone
Cost: Very low

PRESENTATION

Bell peppers are one of the most popular summer vegetables and can be served in many different ways: stuffed, sweet and sour, or with meat like chicken with peppers. Today we propose making a sauce with this juicy and fresh vegetable: bell pepper pesto, to dress fusilli, tagliatelle, stuffed fresh pasta, or even gnocchi. We have chosen red peppers, but you can also make the pesto with yellow or green ones, or a mix of colors. To make your pasta dishes even more flavorful, you can pair the bell pepper pesto with ricotta, or use walnuts instead of almonds!

INGREDIENTS: Red peppers 1.3 lbs (600 g); Pine nuts 1.75 oz (50 g); Almonds 1.75 oz (50 g); Extra virgin olive oil 4 tbsp (60 ml); Basil 1 ½ tbsp (20 g); Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - (to grate); Garlic ½ clove; Fine salt to taste

Preparation

How to prepare Bell Pepper Pesto

To prepare the bell pepper pesto, start by roasting the peppers in the oven to make peeling easier: place the whole, previously washed red peppers on a baking sheet lined with parchment paper; bake them in a preheated static oven at 428°F for 20-25 minutes. Once cooked 1, place them in a food-safe bag 2 for at least 15 minutes, then peel them 3.

Remove the stalk and internal seeds and cut the pepper halves 4. Put the peppers in the mixer 5, also add the pine nuts 6.

the basil leaves previously cleaned with a cloth 7; add half a clove of peeled garlic 8, the blanched almonds 9.

and the grated Parmesan cheese 10. Pour in the olive oil 11, a pinch of salt 12.

then start the mixer 13 and blend everything until you get a smooth mixture 14. Your bell pepper pesto is ready to be used 15 as a seasoning for first courses or to accompany toasted bread.

Storage

Store the bell pepper pesto in the refrigerator for 3-4 days in a well-sealed glass jar.
You can freeze it in small glass jars to defrost as needed, if you've used all fresh, non-defrosted ingredients.