Red Bell Pepper Pesto 



Red Bell Pepper Pesto 



  • Preparation 15 min
  • Cooking 20 min
  • Makes 375 ml (1 1/2 cups)
  • Freezes Yes
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free
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Ingredients

    • The flesh of 2 roasted red bell peppers
    • 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
    • 1 clove garlic, finely chopped 

    • 2 tablespoons (30 ml) pine nuts
    • 1/4 cup (60 ml) olive oil
    • 2 teaspoons (10 ml) harissa sauce
    • 1 teaspoon (5 ml) lemon juice
    • Salt and pepper 




Preparation

Note from Ricardo

Use this pesto as a sauce for grilled meats or to garnish soups, pastas and sandwiches.

How-to roast bell peppers, visit www.ricardocuisine.com/video/bbq/en

Personal Note