Red Bell Pepper Pesto

Red Bell Pepper Pesto
Red Bell Pepper Pesto

Today I whipped up a very tasty and creamy pesto. Coloured bell peppers are in season now and you can just grill a few and freeze it and can whip this pesto whenever required.

Ingredients

  1. 1 red bell pepper
  2. 2 large tomatoes
  3. 6 fat unpeeled garlic cloves
  4. 1/2 cup toasted walnuts
  5. Few basil leaves
  6. 1 small fresh red or green chilli
  7. 1 tbsp sun dried tomatoes
  8. 2 tbsps extra virgin olive oil
  9. Salt to taste.

Procedure

  1. Take ingredients no 1,2 and 3 and spread them on a baking tray.
  2. Drizzle olive oil and put it under the pre heated grill at 220 for 15 mins or till you get grill marks.
  3. This can also be done on an open flame making sure to turn it and char it on all sides.
  4. Once it has cooled down, peel the skin of all the three ingredients.
  5. Toast walnuts in a pan.
  6. Add everything to a blender and blend till smooth and satiny.
  7. Your dip or your spread is ready.
  8. This spread is very healthy and can be had by people who are on a strict diet.
  9. While serving, serve with cucumber sticks, carrot sticks and simple toasted unbuttered bread.
  10. It will definitely taste better if you add butter to your bread .
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28 thoughts on “Red Bell Pepper Pesto

  1. Hi Anuradha.Nice to see your blog.And its totally amazing.The red bell pepper pesto is really good and to serve it with bread along with butter will surely make it tastier.But can we take green bell pepper also other than red one?I am Abha another one like you trying to learn more about cooking and food.Do stop by my blog at-https://abhajhablog.wordpress.com.I hope you find something nice.

    Liked by 2 people

    1. Hi Abha, you have an amazing blog and I followed you. Frankly speaking, I haven’t tried with the green bell pepper but I can swear by the red ones.Roasting or grilling brings out the caramel and it tastes sweet.T o balance the sweetness, I added tomatoes.You can add roasted chillies if you like it hot. Thanks for liking my recipe, Abha.

      Like

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