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Red Pepper Pesto

Red Pepper Pesto recipe image
This Italian sauce features Sun-dried tomatoes, Sweet red peppers;roast/chop, Kalamata olive;pitted/choppd, Flat-leaf parsley; chopped, Basil. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 146.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Italian sauce features Sun-dried tomatoes, Sweet red peppers;roast/chop, Kalamata olive;pitted/choppd, Flat-leaf parsley; chopped, Basil. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 ounce Sun-dried tomatoes
  • 1 1/3 cup Sweet red peppers;roast/chop
  • 1/2 cup Kalamata olive;pitted/choppd
  • 1/3 cup Flat-leaf parsley; chopped
  • 1/3 cup Basil, fresh; finely chopped
  • 3 Cloves Garlic; minced
  • 3 tablespoon Olive oil
  • 1 teaspoon Balsamic vinegar
Directions
  1. 1
    Fresh-ground black pepper Salt to taste Put the sun-dried tomatoes into a bowl and
  2. 2
    pour boiling water over them just to
  3. 3
    cover .
  4. 4
    Leave them to soak for 20-30 minutes.
  5. 5
    If using canned peppers, rinse and
  6. 6
    drain them well, and blot them on paper towels, then
  7. 7
    chop them pretty finely.
  8. 8
    Combine them with the chopped Kalamata olives, the chopped fresh herbs, and the minced garlic.
  9. 9
    Drain the sun-dried tomatoes, reserving the water, and press them gently in a colander.
  10. 10
    Pulse them in a food processor until they are finely chopped.
  11. 11
    (Don't use the food processor for the other ingredients, as it can too easily turn them into mush, and you want to keep a little texture in this
  12. 12
    spread .)
  13. 13
    Add the olive oil and vinegar, pulse again, scraping down as needed, until no large chunks of tomato are left.
  14. 14
    If you do not have a food processor, just finely
  15. 15
    chop the soaked sun-dried tomatoes as you do all the other ingredients.
  16. 16
    It will only take a little longer.
  17. 17
    Combine the tomato mixture with the other ingredients, mix well, and taste.
  18. 18
    Grind in some black pepper if you like, and
  19. 19
    add some salt if needed, though probably the olives provide enough.
  20. 20
    If the pesto is too thick for your taste, moisten it with a few drops of the reserved tomato water until it has the consistency you like.
  21. 21
    The texture should be somewhere between thick pesto and soft pate

Nutrition Facts

Servings 1

Amount Per Serving
Calories 146.8kcal
% Daily Value *
Total Fat 11.8g19%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 9.9mg1%
Total Carbohydrate 10.0g4%
Dietary Fiber 3.3g14%
Sugars 5.6g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: balsamic, basil, blending, boiling, chopped, finely, flatleaf, fresh, garlic, italian, kalamata, minced, oil, olive, olivepittedchoppd, parsley, pepper, peppersroastchop, pesto, red
Read it online: https://www.chefs-mate.com/recipe/red-pepper-pesto/