Easy Roasted Red Pepper Pesto
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
12 red Bellafina peppers (you could use yellow)
olive oil to drizzle
A handful of basil leaves – about 10gms
4 Tbsp toasted pine kernels (1/4 cup)
1 – 2 tsp sea salt flakes
generous pinch of freshly ground black pepper
1 clove garlic, crushed
1 Tbsp white wine vinegar
olive oil to emulsify – aprox 60ml (4 – 6 Tbsp)
Pre heat the oven to 180C / 350F
Cut the 4 sides off each pepper and use the bottom piece (and trim off any white pith).
Place the peppers on a large baking sheet with the skin side down. Drizzle with olive oil and season with salt and pepper.
Roast for 25 minuteus until the edges just start to blacken.
Empty the peppers into a food processor with all the other ingredients except the olive oil, and whizz.
Pour the olive oil through the spout of the bowl adding bit by bit until you are happy with the consistency. Check seasoning, adjust and process again. It takes a few minutes before you get a lovely smooth texture.
Pesto freezes very well and can be done in small glass jars. This is a great way to preserve summers bounty for the wintery months.
Adapted from drizzleanddrip.com