Roasted Pepper Pesto

[Jeanne G]

Hello!

Just thought I'd share a recipe I created today. I looked all over for a Roasted Pepper Pesto recipe. And while I found several for the basic Basil Pesto, and some on Sundried Tomato Pesto and Olive Pesto, I decided to wing it and make up my own. First, I should point out, that I love and make Basil Pesto. I froze quite a bit last fall and use it frequently and incorporated a few heaping teaspoons in this pesto. Hope someone out there likes it, it turned out delicious! http://www.cookinglight.com/bbs/smile.gif

Roasted Pepper Pesto

1 jar - 24 oz Roasted Red Peppers, drained
1 t salt
2 cloves garlic
1/2 C pine nuts
3 heaping t basil pesto (includes basil, pine nuts, romano, salt, olive oil and garlic)

Combine all in food processor and process until done.

Note that I didn't add any olive oil. There is some olive oil in my basil pesto, but to keep the fat down, I didn't use it. And I found it really doesn't need it. I serve it on top of bread with some parm. cheese or over warm cooked pasta! Yummy!

[karen]

Jeanne G.,

Thanks for sharing your recipe with us. Some times the best recipes are the ones you create yourself. I have a basil plant growing in the backyard, and I would be grateful if you would post the measurements for basil pesto (basil, pine nuts, Romano, salt, olive oil, and garlic. One more thing, if I used Roasted Pepper Pesto to toss with pasta, should I add olive oil?
Thanks, Karen

[Jeanne G]

Karen,
I will post the ingredients and recipe for basic Basil Pesto tonight. And YES, good question, definitely put a little olive oil on the pasta when you use the Roasted Pepper Pesto. I'm glad you liked the recipe. Let me know when you make it!

[Vanessa]

Karen:
I posted this in the thread "still pondering pesto" enjoy...
Jeanne: I love making pepper pesto. Since I have many peppers coming from the garden soon I am waiting to roast them.....& make pesto.

pesto time!
2 cups basil leaves (washed and dried)
4 cloves garlic minced
1/3 c extra virgin oil (always use extra virgin in pestos)
1/2 tsp salt
1/2 tsp pepper
Add some pine nuts (this you will add at the end)You can also toast your pine nuts to enhance flavor
Process basil & gharlic then add the oil through the chute feature of your food processor, salt, pepper then pine nuts (amount @ 1/4 c) Process.
I place it in small bags and freeze. When ready to serve (yu can thaw out amount needed) sprinkle with freshly grated Parmessan cheese.
Enjoy
PS You can make cilantro pesto, black bean red bean, sundried tomato, garlic

[This message has been edited by Vanessa (edited 08-07-2000).]

[Jeanne G]

Karen,
Here is my Basil Pesto Recipe. It's a little different from Vanessa's although hers looks good too.

Basil Pesto

2 C fresh basil leaves
1/2 C parsley
2-3 cloves of garlic
1/3 C olive oil
s/p to taste
1/2 C romano or parmesan cheese
1/2 C pine nuts

Mix 1st three ingredients in food processor. Gradually add oil, salt and pepper, cheese then the pine nuts.

Note: I've used toasted pine nuts too, and it gives it a bit more nutty flavor. Also, I've heard you shouldn't freeze it with the cheese in it, because supposedly the cheese looses flavor. I freeze it complete and it is always delicious. I often make a pasta salad with Bow ties (they are good with the pesto) Basil Pesto, a little olive oil, romano cheese and fresh - summer - tomatoes. Everyone loves it.

Anyone who's out there, if you have a recipe for artichoke pesto, I would love it! ! Otherwise, I'm guessing you could make it similar to the pepper pesto only sub the artichokes for the roasted peppers?

[karen]

Thanks Jeanne and Vanessa for the basil pesto and pesto time recipes. I love to make these kind of recipes. They are so versatile and give flavor to many other dishes.
Thanks a lot.

[amyb]

More on Basil:

I freeze my pesto in plastic ice cube trays - about 1 T each - then add to soups, stews, pizza, etc. I also use this technique to freeze leftover broth, tomato paste, marinade. Having a freezer full of ingredients reduces the prep work so I can enjoy the creativity part of cooking.