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Fire Roasted Red Pepper Pesto

by Jac's Veghead (follow)
Easy (2373)      Dinner (1744)      Healthy (1589)      Lunch (1361)      Vegetarian (1302)      Pasta (232)      Italian (174)      Fast (68)      Sauce (62)      Dip (55)     
I love pesto, fresh herbs, crunchy nuts and salty cheese, yum. I also love pesto because it is super versatile. For today's pesto, I added fire-roasted red peppers, parsley, and a mixture of nuts. The result is a more filling but equally delicious pesto that can be used on pasta or as a dip.



Preparation Time: 5 minutes
Cooking Time: 0 minutes
Makes: 4 servings

Ingredients
300 grams fire-roasted peppers
1 cup salted cashews/pecans
1/2 cup parmesan
1 handful fresh parsley
1 handful fresh basil
2 medium garlic cloves
2 tbsp oil to blend
Salt and pepper to taste.

Pasta or bread to serve.

Method
Blend the drained fire roasted peppers, and then blend them with the fresh herds. I blend until a smooth paste has formed. Place the mix in a bowl.



Blend the garlic and nuts. I like these to be chunkier for a pesto texture. Add this mix to the bowl.



Finally, stir in the parmesan and season to taste.
Done!

Serve over gnocchi, as I have here, or as a dip with biscuits or bread. This pesto keeps well in the fridge and can be stored for one week.



Categories
#Pesto
#Dinner
#Lunch
#Sauce
#Pasta
#Dip
#Easy
#Fast
#Healthy
#Vegetarian
#Italian
I like this Recipe - 4
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