Rockin' Roasted Red Pepper Pesto
Posted: Sunday, December 14, 2008
by Peter Alfieri
Buon Appetito Providence
This recipe is 20 pounds of delicious in a 5 pound bag!
The dish is fairly easy to make. If you already have the roasted red peppers it's simple. Since I'll be making this from scratch there is another step involved regarding the roasted peppers.
I must emphasize that this recipe is not spicey; de-seeding/de-veining the jalepeno almost makes the pepper benign. This recipe is gentle in flavor and as forgiving on the stomach.
Difficulty (Scale from 1-10): 6
Makes: 6-8 servings of pasta
Ingredients
3 1/2 Cups of Roasted Bell Peppers ( or 6 red bell peppers to make 3 1/2 cups of roasted red bell peppers - See instructions for preparation)
1 cup of basil (stems trimmed - pack measuring cup to medium density, don't over-pack)
1 cup of chopped celery
1 jalapeo pepper (de-seeded, and de-veined)
1/2 cup extra virgin olive oil
1/2 cup of heavy cream
1/4 cup fresh parsley roughly chopped
2-3 cloves of garlic (Be careful test 2 cloves first as this recipe is based on the gentle flavors of the red bell pepper)
1/2 cup of parmesan cheese
Salt to taste
Black pepper to taste
Preparation
Roasted Red Peppers:
Spray a large baking pan with cooking oil spray and place the peppers on it. Set the pan under your broiler (set to High) with the peppers 2-3 inches away from the broiler. Pay careful attention and when peppers char and blister, turn over by quarter turns. Keep turning until all sides are charred and blistered, then remove the pan from broiler and let the peppers cool. After cooling peel off the skin and remove the stem and seeds from the peppers.
Now your roasted red bell peppers are ready to use!
Pesto Preparation:
In a blender:
Combine roasted red peppers, celery, jalapeo pepper, basil, olive oil, heavy cream, parsley, garlic, and parmesan cheese. Liquefy ingredients in the blender and add salt and pepper to your taste.
Add half of the pesto sauce to 1 pound of cooked pasta. Reserve the other half for those who would like extra sauce.
Enjoy your meal!!!
The dish is fairly easy to make. If you already have the roasted red peppers it's simple. Since I'll be making this from scratch there is another step involved regarding the roasted peppers.
I must emphasize that this recipe is not spicey; de-seeding/de-veining the jalepeno almost makes the pepper benign. This recipe is gentle in flavor and as forgiving on the stomach.
Makes: 6-8 servings of pasta
Ingredients
3 1/2 Cups of Roasted Bell Peppers ( or 6 red bell peppers to make 3 1/2 cups of roasted red bell peppers - See instructions for preparation)
1 cup of basil (stems trimmed - pack measuring cup to medium density, don't over-pack)
1 cup of chopped celery
1 jalapeo pepper (de-seeded, and de-veined)
1/2 cup extra virgin olive oil
1/2 cup of heavy cream
1/4 cup fresh parsley roughly chopped
2-3 cloves of garlic (Be careful test 2 cloves first as this recipe is based on the gentle flavors of the red bell pepper)
1/2 cup of parmesan cheese
Salt to taste
Black pepper to taste
Preparation
Roasted Red Peppers:
Spray a large baking pan with cooking oil spray and place the peppers on it. Set the pan under your broiler (set to High) with the peppers 2-3 inches away from the broiler. Pay careful attention and when peppers char and blister, turn over by quarter turns. Keep turning until all sides are charred and blistered, then remove the pan from broiler and let the peppers cool. After cooling peel off the skin and remove the stem and seeds from the peppers.
Now your roasted red bell peppers are ready to use!
Pesto Preparation:
In a blender:
Combine roasted red peppers, celery, jalapeo pepper, basil, olive oil, heavy cream, parsley, garlic, and parmesan cheese. Liquefy ingredients in the blender and add salt and pepper to your taste.
Add half of the pesto sauce to 1 pound of cooked pasta. Reserve the other half for those who would like extra sauce.
Enjoy your meal!!!
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Top-level comments on this article: (8 total)Sounds yummy. Being a rather lazy cook I'd probably opt for the ready made peppers!
You sound like one great cook, Peter! This sounds like a wonderful recipe. I am looking forward to trying it. Thanks so much for sharing.Sandra
Now how hot is hot? Ther are many who don;t know the answer to that? You may want to define a little for for those with bad digestion? As for me there is always an antacid.
hi peter,you just may have me cooking after 25 years! my partner loves to cook, and he's very good, so i set up and clean up, and he cooks, but of course, would like to see me doing so once in a while, so this goes into the favorite articles too, and i may just start cooking!thanks for the recipes,best regards,sue
Sounds wonderful! I normally don't like basil because it is a strong flavor, but have found in pesto, it tastes good.
Learn something new everyday, and I have attempted new things. Thank You
To make it more of an article than just a recipe you need to add something such as some personal experience, ... dude, you're the host of a cooking show, bring a little of that info into your article. You could also share a little of why you like this recipe, how you discovered it. How about a little Red Bell Pepper history. Your information is very well laid out and very easy to read. Just add some personality and you'll be both informative and entertaining.
Very well laid out, easy to follow. Great job. But it sounds way too hot for me :-) Blessings to you!
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