With all the peppers we have, trying to find something to do with them all can be a little daunting. You can only have grilled or stir fried peppers so often. Before you can stand the sight of them any more. I found a new way to use all the pepper up and I thought I would share with the rest of you, so here goes… Note: this dip is delicious tossed with cooked pasta and rice, mixed into salads, or served with raw vegetables, can also be used as a glaze for roasted or steamed veggies or use just the basil pesto with bits of roasted pepper tossed in to what ever you are making.
Wash and dry peppers, If roasting bell peppers cut in half, remove stem , seeds and membrane. If roasting chili peppers leave whole with stems intact. Arrange on a lightly oiled baking sheet, cut side down. Brush lightly or drizzle with olive oil. Roast on top rack of oven set to broil or 500 degrees For 10-12 minutes or until skin blackens and blisters. Turning chilli peppers once or twice during roasting. Transfer to a glass bowl and cover with a clean kitchen towel until cool enough to handle. Cut of stem end and remove seeds.
- 4 large garlic cloves
- 1/2 cup pine nuts or sunflower seeds
- 3 oz hard Italian cheese (Parmesan, pecorino, etc) cut into small cubes
- 3 cups packed fresh basil leaves
- 2 Tbsp fresh squeezed lemon juice
- 3/4 cup olive oil
Pulse garlic cloves in food processor until coarsely chopped, add pine nuts and cheese. Pulse until they are coarsely chopped. Add basil to the bowl and drizzle lemon juice over the top. Process for 30 seconds or until leaves are coarsely chopped. With the motor running add olive oil in a steady stream through the opening in the lid. Keep adding oil and blending until the pesto has reached desired consistency.
Roasted red pepper dip
- 2 cups roasted peppers sliced
- 1/2 cup basil pesto
Combine ingredients in a food processor, blend until smooth.