Not sure what else is going to be on the menu for the barbecue this weekend, but this roasted red pepper pesto will be on the table for sure.
I mean, there are just so many different ways you can take it. From dollops of it scooped over perfectly grilled chicken to dressing a pasta salad, you are sure to win some people over with this goodness!
This the season for the most fragrant basil leaves and yours truly likes to take full advantage of all seasonal stuff. Basil, peaches, dandelion greens, you name it, I’m game ! Roasted peppers have a special place in my heart already, and so why not combine two perfect things ?! Peppers and basil truly make for a very lovely pair in this roasted red pepper pesto creation.
I opted for buttery toasted walnuts instead of pine nuts, I love the distinct taste they give to a dish, plus a much nicer price tag than pine nuts. I swear, the amount of cash I can drop at the market is disgusting !
Another thing about this roasted red pepper pesto goodness. I would suggest playing around with the ratio of roasted peppers to basil, find your perfect balance of flavors. For a smoother more peppery taste, start with a handful of basil leaves and add as you go. Some days I’ll add as much basil as I can fit in my little food processor, and other’s I’ll go for a smoother more peppery taste and texture. Keep in mind that you can always thin it out with more lemon juice or some pasta water.
As I was working on this exact roasted red pepper pesto, I decided I would serve it with my Italian grilled chicken tenderloin, which is going to be posted here tomorrow for those of you interested in my grilling menu this weekend. Meanwhile I bet it would be great on that best grilled chicken I posted a while back. Yum !
In any case, I strongly recommend you make this roasted red pepper pesto, even If it is just to spread it on a piece of bruschetta, or eat it with a spoon…I don’t judge !
- 2 roasted bell peppers red
- 1/2 leaves bunch basil only
- 1/3 c chopped walnuts toasted
- Juice from 1/2 lemon + more to taste
- 1/3 c extra virgin olive oil + more as needed
- 2 cloves garlic grated
- 1/2 tsp sea salt + more to taste
- Roast the red bell peppers on a cast iron plate until chard all over. Transfer to a bowl and cover tightly with plastic wrap. Wait until cool enough to handle to discard the charred skins and the seeds.
- Transfer the red bell peppers to the bowl of a food processor together with the basil, walnuts and olive oil. Process until smooth to your liking. Transfer to a bowl and add the grated garlic and lemon juice. Stir to combine and season to taste with the sea salt.