October 24, 2013

Roasted Red Bell-Pepper Pesto

Use it as a dip or as a smear on your breads & bagels, use it as a sauce for pizza or on your pasta, this is one of the most aromatic & flavorful pesto around!

My daughter is a big-time fan of pasta, she is crazy about anything & everything in the name of pasta, right from simple, plain pasta to sauce-based (marinara/alfredo) to pesto-based, of all kinds. She never, and I mean never gets bored of pasta! This is one of the recently added recipes to our pesto list!

Incase you are looking for more pasta recipes, here are some.. from my kitchen. Check them out!!

Basic Info
Complexity - Simple
Prep time - 20 mins
Cook time - 5 mins
Serves - about a cup

Red Bell-pepper - 2 nos
Almonds - 2 tbsp
Cilantro - 1/2 cup
Olive oil - 2-3 tbsp
Garlic - 2 cloves
Red pepper flakes - 1/4 tsp
Salt - to taste
Parmesan cheese - 1/4 cup (optional)

Roast bell pepper on stove-top until the sides are completely charred. Let it cool and peel away the outer skin. Roughly chop the roasted bell pepper into medium sized pieces.

Now, take a food processor, toss in garlic cloves, almonds, chilli flakes and give it a pulse or two until the mixture looks like a caorse meal. Now, add cilantro, roasted bell pepper & salt and pulse again until the consistency looks like pesto. And, while the food processor is running, add olive oil through the feed tube. Finally, add parmesan cheese (if using) & salt and give a good mix.

 Roasted red bell-pepper Pesto is ready!