Roasted Red Pepper Pesto – Ingredient Challenge

If I had to imagine a colour to best describe this searing heatwave, it would be the fiery orange of this red pepper pesto…

This is one of my dad’s recipes that I adapted and it’s gooood.
It’s perfect as an appetiser with some seed crackers, or to be honest, one a hot night, it can even be a light dinner – just add some leafy greens!

Roasted Red Pepper Pesto {LCHF, Banting}

It is our blogger group’s monthly ingredient challenge and the ingredient for December was peppers.  {Oh, it’s not Dec anymore..?! 😉 }
I got to choose the ingredient and chose peppers because it really is such a versatile and {in my opinion} under-used veggie.
Hubby is ‘allergic’ to green peppers and pretty much any form of raw pepper… So I don’t really use it that often.

But man, oh, man, this pesto got the thumbs-up from him and you just cannot make a decent tomato sauce without using peppers.

This is not something you can whip up in a flash, it takes a bit of time and effort, but is so worth it.
The recipe makes about 2 cups and keeps very well in the fridge.

Roasted Red Pepper Pesto {LCHF, Banting}

Roasted Red Pepper Pesto

  • Time: 2hrs
  • Difficulty: a bit of effort
  • Print

You will need:

4 large red peppers {capsicum / bell peppers}
2 heads of garlic, whole
1/2 cup pine nuts, toasted
1 cup Parmesan cheese, finely grated
10 anchovies
pinch of salt
pinch of chili flakes
small bunch of sweet basil leaves, about a closed handful
coconut oil

Start by roasting the peppers and garlic:
Place the garlic in a small oven-proof dish and drizzle with coconut oil.
Place the peppers on a grilling rack in the oven, along with the garlic.
Roast under the grill for an hour, turning the peppers as they char.

Once the peppers are properly charred {the skin should be black and peeling and the pepper ‘limp’}, place them in a dish and cover with cling film.
Leave them to cool.

Once cold enough to handle, peel the entire outer skin and remove the core and seeds – set aside.

Next, remove each garlic clove and squeeze out the soft flesh of the roasted garlic – set aside.

Place the roasted peppers, garlic, pine nuts and a half cup of Parmesan into a blender.
Add the basil and anchovies and blend until smooth.
Season with salt and chili flakes and stir in the remaining Parmesan cheese.

Roasted Red Pepper Pesto {LCHF, Banting}

You can store the pesto in small jam jars and give as hostess gifts when visiting friends…

This red pepper pesto is delicious just with seed crackers and some herbs or leafy greens; or you can turn it into a great anti-pasti spread, just add some cheeses, olives and cured meat…

Roasted Red Pepper Pesto {LCHF, Banting}

Let’s see what the rest of the group got up to with their peppers – here are some more delicious recipes featuring peppers – just click on the link below:

I'd love to hear your thoughts!

%d bloggers like this: