Roasted Red Pepper Pesto Recipes

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

Steps:

• For the pesto: Preheat an oven to 375 degrees F.
• Put the peppers on a baking sheet, rub them with the canola oil and season with salt and black pepper, to taste. Roast until they are slightly charred and soft, turning several times, about 25 to 30 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the skins and seeds.
• Put the peppers, garlic, basil and pine nuts into the bowl of a food processor and pulse until coarsely chopped. With the motor running, slowly pour the olive oil through the feed tube and pulse to emulsify. Add the cheese and salt and pepper, to taste and pulse a few more times just to combine. Scrape the mixture into a bowl.
• For the pizza: Light a grill to high heat.
• Roll the pizza dough into 2 (12-inch) circles, brush the top with some canola oil, and season them with salt and black pepper, to taste. Put them on the grill, oiled side down, and grill until the bottoms are slightly charred and golden brown. Brush the tops with additional oil before flipping the pizzas over. Continue grilling until the crusts are just firm, about 40 seconds.
• Transfer the shells to a baking sheet, top each with some of the pesto, mozzarella and shaved Parmigiano and return them to the grill. Close the cover and grill until the cheese melts. Remove the pizzas from the grill and finish the pizza with some sliced red onion and handful of arugula. Slice and serve.
• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

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!

Steps:

• Make the pesto: Toast the almonds in a skillet over medium heat, tossing, until lightly golden, about 5 minutes. Transfer to a food processor.
• Bring a medium saucepan of salted water to a boil. Fill a large bowl with ice water. Add the broccoli to the boiling water and cook until bright green, about 2 minutes. Drain and transfer to the ice water to cool, then drain and pat dry. Transfer the broccoli to the food processor with the almonds; add the basil, garlic and 1/2 teaspoon salt and pulse to make a chunky paste. With the motor running, gradually add the olive oil. Add the parmesan and pulse to combine. Transfer the pesto to a bowl and press plastic wrap directly onto the surface; set aside until ready to use.
• Make the soup: Preheat the broiler. Put the bell peppers on a baking sheet and broil, turning, until charred, 7 to 10 minutes. Transfer to a bowl, cover tightly with plastic wrap and set aside 5 minutes. Peel the peppers with your fingers under running water; discard the stems and seeds. Roughly chop the peppers.
• Heat the olive oil in a medium pot over medium heat. Add the celery, carrot, leek and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are soft, about 7 minutes. Stir in the thyme and roasted red peppers. Push the vegetables to one side of the pot; add the tomato paste to the other side and cook, stirring, 2 minutes, then stir into the vegetables. Increase the heat to high; add the chicken broth and 2 cups water and bring to a simmer. Add the potato and simmer until soft, about 30 minutes. Puree with an immersion blender or in a regular blender in batches; keep warm.
• Preheat the oven to 350 degrees F. Cut the bread into tree shapes using a cookie cutter. Transfer to a baking sheet and toast in the oven until crisp, about 6 minutes. Ladle the soup into bowls. Spread the pesto on the toast and float in the soup. Serve immediately.

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Steps:

• Preheat oven to 325°F. Beat cream cheese and ricotta cheese in medium bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients; mix well. Pour into 9-inch pie plate.
• Bake 50 min. or until center is almost set. Cool completely. Cover.
• Refrigerate 4 hours or overnight. Let stand at room temperature 15 min. before serving to soften slightly. Serve with assorted crackers.

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.

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.

Steps:

• In a blender, place bell peppers, hazelnuts, garlic, lemon juice and zest, vinegar, salt and pepper; pulse to combine.
• With blender running, drizzle in olive oil to form an emulsion.
• Taste and adjust seasonings and/or consistency (add more oil if desired).
• Place the pesto in a bowl and stir in the chives.
• Preheat oven to 425 degrees F.
• Place fillets on a parchment lined baking sheet, season with a little salt and pepper, drizzle with olive oil.
• Roast until salmon is opaque and cooked through, about 15 to 20 minutes.
• Place salmon on individual plates and drizzle with pesto; serve additional pesto on the side.
• NOTE: You will have leftover pesto which can be stored in the refrigerator for about 3 days.

Steps:

• Mix pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream.
• Spoon remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.
• Spoon dips alternately into serving bowl; swirl with knife. Serve with crackers.

Steps:

• Toast the garlic in an 8" skillet over medium heat, shaking the pan occasionally, until fragrant and spotty brown, about 7 minutes. Transfer the garlic to a plate and let cool before peeling.
• Process the garlic, peppers, Parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoons salt in a food processor until smooth. Season with salt and pepper to taste.
• When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
• This makes enough to sauce 1 pound of pasta.
• Note:.
• To make ahead, the pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.

Steps:

• Preheat an oven to 350°F.
• Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
• Lightly toast both sides of bread in oven.
• While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
• In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
• Place the crostini in a single layer on a baking sheet.
• Spread about 2 teaspoons of the goat cheese on each crostini.
• Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto.
• Sprinkle with the remaining 1 Tbs. parsley.