Debs Red Pepper Pesto Recipes

DEB'S RED PEPPER PESTO

Deb's Red Pepper Pesto image

This is a great summer recipe when basil and fresh corn is abundant! It is quick and easy and perfect to bring to a summer gathering.

Provided by DebL

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 20m

Yield 10

Number Of Ingredients 11

Ingredients

2 bunches fresh basil, stems removed
1 teaspoon extra-virgin olive oil, or as needed
2 cloves garlic, minced, or more to taste
2 ounces pine nuts
3 roasted red bell peppers, seeded and peeled, or more to taste
1 lemon, juiced
1 tablespoon balsamic vinegar, or more to taste
1 tablespoon grated Parmesan cheese, or to taste
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil, or more as desired
2 tablespoons cooked corn kernels, or as desired

Steps:

Place basil in a food processor.
Coat the bottom of a skillet with about 1 teaspoon olive oil and heat over medium; cook and stir garlic until lightly browned, 2 to 3 minutes. Add cooked garlic to basil.
Heat a separate skillet over medium-high heat; add pine nuts and cook until toasted and fragrant, 3 to 5 minutes. Add toasted pine nuts and roasted red bell pepper to basil mixture.
Process basil mixture until evenly combined and chunky.
Mix lemon juice, balsamic vinegar, Parmesan cheese, salt, and pepper into red bell pepper mixture; process, adding the 3 tablespoons olive oil a little at a time, until desired consistency is reached. Add corn and process just until mixed.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 2.9 g, Cholesterol 0.4 mg, Fat 7.7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 254.5 mg, Sugar 0.5 g

DEB'S RED PEPPER PESTO

Deb's Red Pepper Pesto image

This is a great summer recipe when basil and fresh corn is abundant! It is quick and easy and perfect to bring to a summer gathering.

Provided by DebL

Categories Pasta Sauces

Time 20m

Yield 10

Number Of Ingredients 11

Ingredients

2 bunches fresh basil, stems removed
1 teaspoon extra-virgin olive oil, or as needed
2 cloves garlic, minced, or more to taste
2 ounces pine nuts
3 roasted red bell peppers, seeded and peeled, or more to taste
1 lemon, juiced
1 tablespoon balsamic vinegar, or more to taste
1 tablespoon grated Parmesan cheese, or to taste
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil, or more as desired
2 tablespoons cooked corn kernels, or as desired

Steps:

Place basil in a food processor.
Coat the bottom of a skillet with about 1 teaspoon olive oil and heat over medium; cook and stir garlic until lightly browned, 2 to 3 minutes. Add cooked garlic to basil.
Heat a separate skillet over medium-high heat; add pine nuts and cook until toasted and fragrant, 3 to 5 minutes. Add toasted pine nuts and roasted red bell pepper to basil mixture.
Process basil mixture until evenly combined and chunky.
Mix lemon juice, balsamic vinegar, Parmesan cheese, salt, and pepper into red bell pepper mixture; process, adding the 3 tablespoons olive oil a little at a time, until desired consistency is reached. Add corn and process just until mixed.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 2.9 g, Cholesterol 0.4 mg, Fat 7.7 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 254.5 mg, Sugar 0.5 g

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