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
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
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
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
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
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
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
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.
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#time-to-make #course #main-ingredient #preparation #sauces #appetizers #condiments-etc #vegetables #dips #savory-sauces #peppers #4-hours-or-less
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