BAKING,  CRACKERS & DIPS,  EGGLESS,  SAVOURY,  VEGETARIAN

Roasted Red Bell Pepper Pesto … In season with bell peppers

2014/01/14 / 11 Comments

“… the way we eat represents our most profound engagement with the natural world. Daily, our eating turns nature into culture, transforming the body of the world into our bodies and minds.” 
Michael Pollan

Roasted bell pepper pesto Roasted Red Bell Pepper Pesto is what my roasted bell peppers were headed for! It’s strange how winter in the subcontinent is different from winter in the west. Come winter and the local bazaars are flooded with the best of fresh produce. It’s the time of the year when colours paint the vegetable shops in brilliant hues. It’s time for bell peppers, celery, broccoli, strawberries, cape gooseberries, mustard greens, fenugreek, garlic greens, beets and beet greens, juicy tomatoes ... and of course truckloads of cauliflower!

herbs veggies fruitsThis year we’ve had a deluge of local bell peppers. At a dollar and a half a kilo, these beauties are a steal. I toss bell peppers into just about everything. The kids thankfully love them in every form, the dog is a willing accomplice too. Any obliging little bits that jump off the chopping board head straight into Coco’s greedy little mouth!

Roasted bell peppersEach time I bake something, I throw in a few peppers  to roast alongside. I love char grilling them; sometimes use the Air Fryer when the oven isn’t on! Roasted bell peppers work well in tossed into pastas, in salads, in sandwiches, on bruschetta, also in pasta sauces.

Roasted bell pepper pesto Which brings me to the pesto. It’s absolutely brilliant and so adaptable! Play around with the ingredients as you like. Use the pesto in a pasta sauce, as a sandwich spread, as a dip, thin it out as a salad dressing, add it to a chicken bake, in quesadillas, with kebabs, stuff it into roast potatoes, even add it to soup …. it never fails to please!

Roasted bell pepper pesto I LOVE it paired with peppery arugula which is growing with wild abandon in my very neglected patch. Add a little feta, maybe caramelised onions, some smoked chicken ham to please the kids …. and I’m in business! I love a good green pesto too, and you can well imagine where my next bunch of arugula is headed! What is your most fun way to use pesto? And which pesto do you love the most?

Nirlep Anodized CookwarePlease don’t forget to enter the ‘Nirlep Handi giveaway‘ if you have an Indian address. I’ve been cooking up a storm in mine. You could soon be doing the same very soon! The giveaway ends tomorrow!

[print_this]Recipe: Roasted Red Bell Pepper Pesto 
your picture

Summary:  Fire up your tastebuds with this simple and fingerlicking good Red Bell Pepper Pesto. Play around with the ingredients to suit your tastes. 

Prep Time: 25 minutes
Total Time: 30 minutes {plus cooling time}
Ingredients:

  • 200g red bell peppers {3 small}
  • 1 bulb of garlic
  • Small bunch fresh oregano
  • 25g almonds with skin
  • 1 tsp salt
  • 35g extra virgin olive oil
  • 15g balsamic vinegar
  • Juice of ½ lime

Method: 

  1. Preheat the oven to 180C. Place the bell peppers and full head of garlic on a baking tray. Roast / char grill the bell peppers until the skin blisters and gets black, about 25 minutes. Place in a bowl, cover lightly with a kitchen towel and allow to cool. Tip: You can grill peppers in the oven while baking a cake etc to save energy.
  2. Peel the skin off, remove the seeds and place in bowl of food processor. Squeeze out the roasted garlic from the pods and put into processor.
  3. Add the oregano, almonds, salt and balsamic vinegar. Process until you get a chunky puree. Drizzle in oil and process again. Add lime juice and mix.
  4. Reserve in a jar. This will keep in the fridge for 3-4 days, and can be made ahead.

[/print_this]

Don’t miss a post feed
Also find me on The Rabid Baker, The Times of India
deeba
anigif mobile app

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

You May Also Like

Almost Flourless Bittersweet Chocolate Cake e1442161501581

Almost Flourless Bittersweet Chocolate Cake

2015/09/14
Crackers Dips 1 800 e1425031324304

Wholegrain Olive Oil Crackers & 3 Dips | Roasted Bell Pepper, Garlic & Walnut + Classic Garlicky Cream + Rocket Cashew Dip

2015/02/27
Sticky Toffee Coffee Pudding 1

Eggless Sticky Toffee Coffee Pudding … Best NYE dessert?

2020/12/31

11 Comments

Thank you so much for stopping by. I'd love to hear from you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

C is for Chettinad Simply Delicious Lotus Biscoff Desserts Baking Pretty Eggless Desserts