‘PESTO’ DI PEPERONE ROSSO or RED PEPPER ‘PESTO’

I know, it’s not bell pepper season now but a dear friend of mine asked me if I had a recipe for a pesto made of peppers and as I never have had any, I’ve never even heard of it, I just had to try to make my own. I have to admit that I’m such a dogmatic ass that I consider pesto only pesto if it is made like a real pesto should be, i.e. with basil etc. but I couldn’t resist the challenge so here it is, red pepper ‘pesto’ made of roasted peppers, pine nuts, a little garlic, some parmesan cheese, good olive oil and parsley or basil. It’s nice tasting, it’s versatile and it’s easy to make! I served them in these big pasta shells but you can make delicious crostini with them, in both cases they are perfect as a small antipasto or as finger food in/on a buffet! Or just eat it on pasta.

‘PESTO’ DI PEPERONE ROSSO or RED PEPPER ‘PESTO’

1 red bell pepper
3 tbsp pine nuts
3-4 tbsp freshly grated parmesan cheese
1/3 (or more) clove of garlic
2-3 tbsp chopped parsley or basil
Salt
Olive oil

- Roast the bell pepper. I cut it into 4-5 flat pieces and grill them over the flames of my gas stove but you can do it in the oven as well.
- Take away as much of the blackened skin as possible and put it in a blender together with the other ingredients. Go easy with the olive oil and add some more if needed.
- Run the blender until it is creamy. I didn’t let it run until it was completely smooth because I wanted some texture but you obviously do what you feel like.
- Serve in the way you think is best for the moment.

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