Red Pepper Pesto Recipes

THREE PEPPER PESTO

Steps:

• Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

RED PEPPER PESTO

Steps:

• Preheat oven to 400 degrees. Spread pine nuts on a baking sheet and bake until fragrant, about 5 minutes. Remove and let cool.
• Place peppers directly over the trivet of a gas-stove burner over high heat, or on a grill. Just as each section turns puffy and black, turn pepper with tongs to prevent overcooking. (If you don't have a gas stove, place peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Let peppers sweat until they are cool enough to handle, about 15 minutes; then transfer to a work surface. Peel off the blackened skin and discard.
• Coarsely chop peppers and transfer to a food processor. Add pine nuts. With machine running, add olive oil in a steady stream. Continue processing, scraping down the sides as needed until pureed. Season with salt and pepper.

SPICY RED PESTO PASTA

Steps:

• Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
• Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
• Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
• Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE

Steps:

• Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
• Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.