Pepper Pesto
Peppers are undoubtedly among the most beloved summer vegetables, a key ingredient in countless recipes thanks to their versatility.
- Peperoni, 4
- Parmigiano grattugiato, 60 gr
- Pecorino grattugiato, 40 gr
- Mandorle tostate, 40 gr
- Basilico, 1 ciuffo
- Olio extravergine di oliva, q.b
- Sale, q.b.
- Per preparare il pesto di peperoni, arrostisci per prima cosa i peperoni in forno, quindi sfornali, avvolgili ancora caldi con un doppio strato di carta forno e carta di alluminio (1) e lasciali riposare per 10-15 minuti: in questo modo si spelleranno più facilmente.
- Trascorso il tempo, spella i peperoni (2), privali dei semi e dei filamenti bianchi interni e riducili a listerelle.
- Raccogli gli ortaggi nel boccale di un mixer insieme alle mandorle tostate (3).
- Profuma con un ciuffo di basilico fresco (4).
- Aggiungi i formaggi grattugiati (5).
- Aggiusta di sale e versa un filo generoso d'olio extravergine di oliva (6).
- Frulla bene il tutto (7).
- Al termine dovrai ottenere un pesto cremoso e dalla consistenza leggermente granulosa (8).
- Trasferisci il pesto di peperoni in una ciotolina di vetro (9) e utilizzalo a piacimento per condire la pasta o sfiziose bruschette.
Making it at home with our Elpidio's tips is very simple and takes about 30 minutes, just enough time to cook the peppers in the oven. Once they're ready and peeled, all you have to do is place them in a blender and blend them with toasted almonds, fresh basil, grated Parmesan and pecorino cheeses, plenty of extra virgin olive oil, and a pinch of salt.
The result will be a smooth and fragrant sauce, ideal for pasta, especially short pasta like trofie and fusilli, even cold. You can spread the pesto on crostini and bruschetta, or use it to enhance pizzas and focaccias as an aperitif.
Learn how to make pepper pesto by following Elpidio's step-by-step instructions and valuable tips. If you liked this recipe, also try the eggplant and arugula pesto, or try other pepper recipes, such as meat-stuffed peppers, pan-fried peppers, pepper rolls, and chicken with peppers.
How to make pepper pesto
To make the pepper pesto, first roast the peppers in the oven, then remove them from the oven, wrap them while still hot in a double layer of baking paper and aluminum foil 1 and let them rest for 10-15 minutes: this way they will peel more easily.
Once the time has passed, peel the peppers 2, remove the seeds and the internal white filaments and cut them into strips.
Place the vegetables in a blender jug together with the toasted almonds 3.
Season with salt and pour in a generous drizzle of extra virgin olive oil 6.
At the end you should obtain a creamy pesto with a slightly grainy consistency 8.
Transfer the pepper pesto to a glass bowl 9 and use it as desired to season pasta or delicious bruschetta.
Tips and variations
If you like, you can replace the almonds with pine nuts or walnuts, or you can make the pesto even creamier by adding a few tablespoons of well-drained cow's milk ricotta.
If you don't feel like turning on the oven and want to reduce preparation time, you can make a raw pepper pesto: simply cut the vegetables into strips and blend them in a blender with almonds, walnuts, oil, and grated cheeses, such as Parmesan, pecorino, and ricotta salata.
Pepper pesto can be stored in the refrigerator, in an airtight glass jar covered with oil, for up to 2-3 days. Alternatively, you can place it in a freezer-safe container and transfer it to the freezer, so you always have it on hand: it will keep for several months. When you need it, simply let it thaw at room temperature and use it as desired.
