Red bell peppers are slightly sweet and are perfect for soups, pesto, etc. and roasting them brings out its flavor even more. After trying the basic pesto, it was time to jazz it up and red bell pepper seemed to fit in. The pesto was mildly sweet and we used it as a spread and also tossed it with pasta. I have tried roasting peppers both in the oven and also on stove top. If you are roasting just one or two peppers stove top might be easier, but the oven is certainly good for bigger quantities. Wrap the pepper in aluminium foil and then place on flame to avoid some mess. Off to the recipe.
Pesto with roasted red bell Peppers.
- red bell pepper - 2
- garlic - 2 cloves
- pine nuts - 2 tbsp
- olive oil - 2 tbsp
- parmesan cheese - 2 tbsp
- salt - to taste
- green chilly - 1
- cilantro - 1/2 cup - packed
- lemon juice - 1 tsp - optional
Roast the bell peppers over the open flame; peel skin and keep aside. Dry roast pine nuts. Blend the peppers, pine nuts and the other ingredients together. Pesto ready.
Toss with pasta or spread over burritos.
You can also wrap the peppers in foil and roast in the oven at a low temperature.
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1. Roast the red bell peppers over the flame. 2. Peel the skin off the bell peppers.3. Dry roast pine nuts.4. Blend the bell peppers, pine nuts and the other ingredients together. Pesto ready.
Colorful pesto ready.