This is not the first pesto to make an appearance on this blog and there is a reason for this. Pesto sauces are an interesting and delicious deviation from the typical tomato sauce. I love them because their use is not limited to coating pasta. Use this in a wrap, as pizza sauce, to flavour meats, or make salad dressings….the list goes on.
I do admit, we usually eat this particular pesto as the original recipe suggests; with pasta, kale (or Swiss chard), and feta cheese. I encourage you all to try this…but I also encourage you to step outside the pasta box and take this pesto sauce to a new place.
3 red peppers, roasted * (see below)
1/3 to ½ cup chopped walnuts
1 tablespoon olive oil (or more, for a looser consistency)
2 cloves garlic
1 small handful basil leaves
½ teaspoon red pepper flakes
Salt and pepper
- Combine all ingredients in food processor and run until smooth. It’s that easy.
*I have made this successfully with both home roasted and jarred roasted red peppers (packed in water, not oil). To roast at home:
- Preheat the broiler. Move the oven rack to the top shelf (or 2nd if your peppers are too large that they touch the element!…been there!) Line a baking sheet with foil and place the peppers on the pan in the oven
- Turn occasionally until all sides are charred. Don’t be afraid of the burn. This will take about 20 minutes. Remove from oven and place the peppers in a glass bowl, covered with plastic wrap. Let sit for about 15-20 minutes to allow the skins to ‘steam’
- Carefully remove the skins and de-seed the peppers. Ready for use!
Source: Slightly adapted from Annie’s Eats