Rockin’ Red Pepper Pesto by Allison

Rockin’ Red Pepper Pesto

Red peppers are one of my favorite vegetables most definitely and for the price of 34 crowns per kilo, why I think I love red peppers even a little bit more than before. When the price per red pepper can be $1.39  back in the U.S., I think to myself, well I’ll just grab a few more! I ended up with several bags of red peppers on Saturday and decided to make red pepper pesto while I was at the Holesovice market.

I scooped up approximately 2 cups some walnuts from a vendor and tucked them inside my bag as I hunted around for some other items on my list.

Later in the day, I went to the “River Farmers’ Market” and grabbed a jar of these gorgeous sun-dried tomatoes in olive oil and carried it home as I walked along the river.

Where did I find fresh basil at this time of year? I’ll tell you my secret not to worry. The potraviny near the Ujezd tram stop (if you’re going in the direction from Narodni Divaldo to Ujezd it is right there on the same side of the street as you exit and it is long and narrow shop with wonderful produce.

This roasted red pepper pesto is insanely good. Get creative and use it as a veggie dip, a sandwich spread, a pizza sauce, over gluten-free pasta, on GF crackers, add a little cheese and spread over an omelette. Did I mention this freezes well? I made two batches and I just might make more soon it is that good!

Rockin’ Red Pepper Pesto

Ingredients

  • 6 – 8 red bell peppers
  • Salt to taste
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • 1 cup toasted walnuts
  • 3 tablespoon chopped sundried tomatoes
  • 1 cup fresh basil
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup olive oil (or, more or less as desired)
  • Salt
  • Freshly ground black pepper

DIRECTIONS

  1. Preheat the oven to 200 degrees Celsius. Cut (washed & patted dry) peppers in half lengthwise and remove seeds and membranes and arrange them in a single layer on a foil lined baking tray. Brush with olive oil and sprinkle with sea salt. Roast for about 20 minutes or more depending on whether you like a blackened red pepper. When you pull the red peppers out of the oven,  wrap in foil and set aside. Using a food processor, pulse garlic and walnuts until finely chopped and add roasted red peppers, sun-dried tomatoes and basil, and process. Add in the olive oil gradually and  then add crushed pepper flakes and process until all the ingredients are well combined, make it as smooth or as coarse as you want it. Add salt and ground pepper to taste. Enjoy!

recipe from elsbro.com

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One response

  1. Pingback: Some Like ‘Em Scrambled, Some Like ‘Em Poached by Allison | the prague basket

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