Roasted Red Bell Pepper Pesto

I love to whirl up this sauce in September or whenever red bell peppers are in season. At 2 for $1, I can't resist loading up on them. I roast them under the broiler until blackened, wrap them up in the foil they cooked on to steam, then peel the blackened skins off. They are then ready to whirl into a creamy sauce in the food processor. I use this sauce in place of tomato sauce or addition to on pasta, in lasagna on pizza and on sandwiches. Swirl it into chili or soup too.
By | August 20, 2015

Ingredients

  • 3 red bell peppers
  • 3 garlic cloves
  • 4 sun-dried tomatoes (optional)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons balsamic vinegar

Preparation

  1. Preheat oven to 450F or heat broiler.
  2. Cut peppers in half; remove seeds. Place cut-side down on foil-lined baking sheet. Flatten with palm of hand. Roast or broil 10 to 15 minutes, until charred and blackened. Remove from oven and immediately wrap peppers in foil.
  3. Let stand 10 minutes. Unwrap and peel peppers. Place garlic in food processor.
  4. Pulse until finely chopped. Add peppers and remaining ingredients; purée until smooth.

Related Stories & Recipes

Summer Lasagna with Four Cheeses

I threw this lasagna together as a way to use my fresh tomato sauce because frankly, I ran out of jars. Using what I had on hand, I layered the sauce with the no-boil noodles, which I think make a fi...

Lazy Tomato Sauce

My daughter has been working at a produce stand for the past 4 summers. As a result every July through September I'm faced with baskets of over-ripe tomatoes impatient to be used. Mind you, I'm not co...

Ingredients

  • 3 red bell peppers
  • 3 garlic cloves
  • 4 sun-dried tomatoes (optional)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons balsamic vinegar
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60