Roasted Garlic And Red Pepper Pesto Recipes

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ROASTED GARLIC AND RED PEPPER PESTO

Make and share this Roasted Garlic and Red Pepper Pesto recipe from Food.com.

Provided by nonnie4sj

Categories     Sauces

Time 1h45m

Yield 1 cup

Number Of Ingredients 7



Roasted Garlic and Red Pepper Pesto image

Steps:

  • Peel away dry outer skin from garlic head.
  • Leave skins of garlic cloves intact.
  • Cut off pointed top portion with a knife, leaving the head intact but exposing the individual cloves.
  • Place garlic head, cut side up, in small baking dish.
  • Drizzle with oil; cover and set aside.
  • Halve the sweet peppers; remove stem, membranes and seeds.
  • Place peppers, cut sides down, on foil lined baking sheet.
  • Bake peppers and covered garlic in a 425 oven 20-25 minutes or until pepper skins are bubbly and blackened.
  • Remove peppers.
  • Place peppers in a clean brown paper bag and seal.
  • Let stand 20-30 minutes or until peppers are cool enough to handle.
  • Continue baking garlic 20-35 minutes more until garlic cloves feel soft when pressed.
  • Set garlic aside to cool.
  • Using a sharp knife, carefully peel peppers.
  • Cut peppers into pieces.
  • Remove garlic head from oil, reserve oil.
  • Press to remove garlic paste from the individual cloves.
  • In food processor bowl or blender container combine roasted pepper pieces, garlic paste, reserved oil, Asiago or Parmesan cheese, black pepper and salt.
  • Cover and process with several on-off turns until smooth.
  • When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.
  • Stir in thyme.
  • To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.
  • To serve, bring pesto to room temperature.

Nutrition Facts : Calories 297, Fat 14.8, SaturatedFat 2.1, Sodium 308.1, Carbohydrate 40.4, Fiber 8.2, Sugar 14.4, Protein 7.2

1 head garlic
1 tablespoon olive oil
2 large red sweet peppers
1/2 cup grated asiago cheese or 1/2 cup parmesan cheese
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

ROASTED RED PEPPER PESTO

This fabulous Pesto makes about 2 cup, enough sauce for 1 pound cooked pasta. Such a deep flavor and rich flavor. This is a treat for the tastebuds! I found this great recipe in the Cooks Illustrated "The Best Light Recipe" book. The pesto can be covered with a sheet of plastic wrap pressed flush against it's surface and refrigerated for up to 3 days. Enjoy!

Provided by MelvinsWifey

Categories     Peppers

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9



Roasted Red Pepper Pesto image

Steps:

  • Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
  • Transfer the garlic to a plate to cool, then peel the cloves and mince.
  • Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
  • Transfer the mixture to a small bowl and season with salt and pepper to taste.
  • Serve with your choice of al-dente pasta!

Nutrition Facts : Calories 143.2, Fat 10.4, SaturatedFat 3, Cholesterol 11, Sodium 1780.6, Carbohydrate 8, Fiber 1.7, Sugar 0.2, Protein 5.9

4 medium garlic cloves, unpeeled
1 (17 ounce) jar roasted red peppers, drained, rinsed, patted dry, and cut into 2 inch pieces
1 ounce parmesan cheese, grated (about 1/2 cup)
1/4 cup part-skim ricotta cheese
1 shallot, minced
1/4 cup fresh parsley (packed)
1 tablespoon fresh thyme
2 tablespoons olive oil
salt and pepper (to taste)

ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE

Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta

Provided by Good Food team

Categories     Dinner

Time 15m

Number Of Ingredients 7



Roasted red pepper & parsley pesto with penne image

Steps:

  • Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
  • Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.

Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium

400g penne
290g jar roasted red pepper , drained
large handful flat-leaf parsley , plus a few chopped leaves to garnish
75g unsalted cashew
1 large garlic clove , roughly chopped
2 tbsp extra-virgin olive oil
50g parmesan (or vegetarian alternative), grated

ROASTED RED PEPPERS WITH GARLIC

Categories     Garlic     Pepper     Appetizer     Side     Roast     Winter     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6



Roasted Red Peppers with Garlic image

Steps:

  • Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
  • Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
  • Transfer pepper mixture to platter. Sprinkle with parsley and serve.

12 large red bell peppers
1/4 cup olive oil
6 large garlic cloves, thinly sliced crosswise
1/4 cup Sherry wine vinegar
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley

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