In both vegetarian and vegan versions.
It is excellent for pasta and bruschetta – bread or boiled potatoes …
So let’s see together how to prepare an excellent pepper pesto and some useful tips for the very interesting variants.
* 2 red peppers
* 30 g – 1/4 cup of pine nuts (or cashews)
* 25 g – 1/4 cup of Parmesan cheese (grated coconut)
* 25 g – 1/4 cup of pecorino (food flake yeast)
* 30 g – 1/4 cup of almonds (or cashews)
* salt to taste
* fresh basil to taste (1 cup or more )
* to taste of extra virgin olive oil (1/4 cup or more )
To start the preparation of the pesto of peppers you have to start right from the peppers, which must first be cooked in the oven or in a microwave oven and then put all in a plastic bag so that the water makes the skin perfectly detached from the pulp .
Once the skin is removed, then the peppers and will be added in coarse pieces and added inside a mixer together with the almonds, pine nuts, cheese, an extra virgin olive oil and basil. Do all the mixing for a few seconds until we have received the desired creaminess and consistency.
You can decide to make a very fluid and velvety pesto of peppers or to leave the coarser pieces so that you can feel all the flavor of the peppers and dried fruit giving a contrast of consistency to the pesto of peppers which will make everything even more particular. The pepper pesto is now ready to be preserved or to be used immediately for the preparation of many other dishes.
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