Fall's garden bounty can't come soon enough for lovers of savoury pies, pastas and preserves. This easy-to-make pesto adds red peppers for extra dimension, giving an old standby a fresh new twist.
Roasted red pepper pesto
Makes 1½ cups
- 4 large sweet red peppers
- 2 tbsp chopped fresh basil
- 2 tbsp chopped scallions
- 2 cloves garlic, chopped
- ¼ cup toasted pine nuts
- ¼ cup freshly grated Parmesan
- ¼ cup extra-virgin olive oil
- 1 tbsp balsamic vinegar
- Pinch of salt and freshly ground black pepper
Preheat the broiler. Cut the peppers in half lengthwise and remove the stem and seeds. Coat the peppers with vegetable oil and place cut side down on a foil-lined baking sheet. Broil the peppers for 15 minutes, or until blackened. Remove the peppers from the oven and transfer to a bowl; cover the bowl tightly with plastic wrap. Let the peppers steam in the bowl until completely cool. Remove the blackened skin from the peppers and discard.
Place the peppers and the rest of the ingredients in a food processor and purée until the mixture is well combined. Serve with spaghetti or as a dip for cut veggies.
Quick tip: Pesto is easy to freeze for use during the winter months. Place in a container and pour a layer of olive oil over the top. Cover tightly and keep in the freezer until ready to use.