Red Pepper Pesto Sauce

SPRING IS UPON US! Today’s the first day of Spring, so Aid-e-shomaha-mobarak! Happy Nowruz to everyone. If you’re reading this post in the future and you’re googling red pepper pesto, my apologies.

This red pepper pesto is actually perfect for Spring. It’s different from regular pesto and it’s a great alternative to boring old tomato sauce. This sauce gives you a rich red bell pepper flavor that goes perfectly with a crusty piece of bread, with pasta, or paired with some cheese.

I love to freeze this into little cubes using a silicone ice try and then I use the cubes as little sauce infusion cubes on weeknights when I want a quick meal.

Red Pepper Pesto

Ingredients

3 Red Bell Peppers

Olive Oil (about cup, you’ll need to use just enough to get the right thickness, probably around 1/2 cup)

3 Tbsp. Parmesan Cheese

2 Tbsp. Toasted Pine Nuts (Optional)

2 Tsp. Salt

1 Tsp. Fresh Black Pepper

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

Method

Step 1- De-seed the bell peppers, remove the stem, cut them lengthwise.

Step 2- Toss peppers with olive oil (about a tbsp) and some salt.

Step 3- Roast in the oven at 350F for about 30 minutes until peppers are bright red and have softened.

Step 4- In a food processor, add the roasted bell peppers and the rest of your other ingredients (minus the olive oil).

Step 5- At a slow speed begin to process the ingredients, add the olive oil gradually until you have a nice smooth consistency.

Step 6- Serve immediately, put on a sauce, or freeze. Should keep for a few days in the fridge.

The Unmanly Chef

Red Pepper Pesto Sauce

Red Pepper Pesto

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Ingredients Method

Ingredients

  

• 3 Red Bell Peppers
• Olive Oil about cup, you'll need to use just enough to get the right thickness, probably around 1/2 cup
• 3 Tbsp. Parmesan Cheese
• 2 Tbsp. Toasted Pine Nuts Optional
• 2 Tsp. Salt
• 1 Tsp. Fresh Black Pepper
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder

Method

 

1. Step 1- De-seed the bell peppers, remove the stem, cut them lengthwise.
2. Step 2- Toss peppers with olive oil (about a tbsp) and some salt.
3. Step 3- Roast in the oven at 350F for about 30 minutes until peppers are bright red and have softened.
4. Step 4- In a food processor, add the roasted bell peppers and the rest of your other ingredients (minus the olive oil).
5. Step 5- At a slow speed begin to process the ingredients, add the olive oil gradually until you have a nice smooth consistency.
6. Step 6- Serve immediately, put on a sauce, or freeze. Should keep for a few days in the fridge.