Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4007/Red_Pepper_Pesto
Red Pepper Pesto
Yield: Makes 2 servings
Ingredients
| 3 |
ounces |
sun-dried tomatoes (not oil packed)
|
|
|
| 1-1/3 |
cups |
sweet red peppers, roasted and chopped
|
|
|
| 1/2 |
cup |
Kalamata olives, pitted and chopped
|
|
|
| 2/3 |
cup |
parsley, chopped, or 1/3 cup parsley and 1/3 cup spinach
|
|
|
| 3 |
cloves |
garlic, minced
|
|
|
| 3 |
tablespoons |
olive oil
|
|
|
| 1 |
teaspoon |
balsamic vinegar
|
|
|
|
|
salt to taste
|
|
|
|
|
freshly ground pepper to taste
|
|
|
Directions:
Put the sun-dried tomatoes into a bowl and pour boiling water over them just to cover. Leave them to soak for 20-30 minutes.
If using canned peppers, rinse and drain them well, blot them on paper towels, then chop them finely. Combine peppers with olives, parsley and garlic.
Drain the sun-dried tomatoes, reserving the water, and press them gently in a colander. Pulse them in a food processor until they are finely chopped. (Don't use the food processor for the other ingredients, as it can too easily turn them into mush, and you want to keep a little texture in this spread.)
Add the olive oil and vinegar to the tomatoes in the food processor. Pulse again, scraping down as needed, until no large chunks of tomato are left. Combine the tomato mixture with the other ingredients, mix well and season to taste with salt and pepper.
Note: If the pesto is too thick, moisten it with a few drops of the reserved tomato water until it has the desired consistency. The texture should be somewhere between thick pesto and soft pate.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4007/Red_Pepper_Pesto