The recipe Roasted Red Pepper Pesto
Roasted Red Pepper Pesto recipe is a Dinner meal that takes several minutes to make. If you enjoy for Dinner, you will like Roasted Red Pepper Pesto!
Roasted Red Pepper Pesto
- What Course Is Roasted Red Pepper Pesto?
- How Long Does Roasted Red Pepper Pesto Recipe Take To Prepare?
- How Long Does Roasted Red Pepper Pesto Recipe Take To Cook?
- How Many Servings Does Roasted Red Pepper Pesto Recipe Make?
- What Are The Ingredients For Roasted Red Pepper Pesto Recipe?
- How Do I Make Roasted Red Pepper Pesto?
- What's The Nutritional Info For Roasted Red Pepper Pesto?
- What Type Of Cuisine Is Roasted Red Pepper Pesto?
| Roasted Red Pepper Pesto |
|---|
|
What's the deal with the "main category" and "course choices?" This may be vegetarian, but not vegan?cheese in it. And you could have it for lunch, dinner, mixed in soup, on a salad, or on a sandwich?or for its intended use: over pasta.Anway, I've never had real pesto?with the basil, pine-nuts, etc. But this recipe is delicious! What Course Is Roasted Red Pepper Pesto?Roasted Red Pepper Pesto is for Dinner. How Long Does Roasted Red Pepper Pesto Recipe Take To Prepare?Roasted Red Pepper Pesto takes 30 minutes to prepare. How Long Does Roasted Red Pepper Pesto Recipe Take To Cook?Roasted Red Pepper Pesto takes several minutes to cook. How Many Servings Does Roasted Red Pepper Pesto Recipe Make?Roasted Red Pepper Pesto makes 4 servings. What Are The Ingredients For Roasted Red Pepper Pesto Recipe?The ingredients for Roasted Red Pepper Pesto are: 3 large red bell peppers, roasted4 medium garlic cloves, unpeeled 1/2 cup parsley, packed 1/2 cup shredded parmesan cheese (1 oz.) 1/4 cup ricotta cheese, part-skim 2 Tbsp. extra-virgin olive oil 1 Tbsp. fresh thyme leaves OR 1 tsp. dry thyme leaves salt and pepper, to taste How Do I Make Roasted Red Pepper Pesto?Here is how you make Roasted Red Pepper Pesto: 4 servings, approx. 1/2 cup eachTo roast your peppers: 1. preheat your broiler.2. slice off the tops and bottoms of the peppers3. slice the peppers down their length and remove the seeds4. place them skin-side-up on a baking sheet, and smoosh them as flat as you can with the palm of your hand.5. place them under the broiler for 5-7 minutes, or until the skins blacken. (You may need to rotate the baking sheet periodically to make sure they roast evenly.)6. remove from oven and place the peppers into a shallow bowl; cover with plastic and let cool for 15 minutes.**7. peel the black skins off of the peppersVoila! Ready to eat (or cook with)!** While the peppers are waiting to be peeled:Put the unpeeled garlic cloves into a skillet over medium-high heat. Let them toast for about 7 minutes, or until they begin to darken. Remove from the skillet. (Turn off the stove and the oven?I always forget to do this!)To peel the garlic, snip off the root end, then squeeze from the top end to pop the garlic out of its skin.After the peppers and the garlic are cooked and peeled:Place all ingredients into a food processor and process until smooth. Add salt and pepper to taste.Easy-peasy!Serve over your favorite pasta (nutrition NOT calculated as part of this recipe).I also think this would make a fabulous sandwich spread. Brush your teeth or chew gum after the meal. ;-)Number of Servings: 4Recipe submitted by SparkPeople user LORALEE15.What's The Nutritional Info For Roasted Red Pepper Pesto?The nutritional information for Roasted Red Pepper Pesto is:
|
More Online Recipes
Appetizers, Soups & Salads, Asian, Beef & Pork, Birthday, Breakfast, Brunch, Christmas, Cookout, Dessert, Dinner, Fish, French, German, Indian, Italian, Kids, Lunch, Mexican, Party, Picnic, Poultry, Salad, Sandwich, Side Dish, Side Items, Slow Cooker, Snack, Soup, Spanish, Thanksgiving, Vegetarian