Red Pepper Pesto

Red Pepper Pesto

My Dad had two nice Basil plants this summer which produced a LOT of leaves, but by yesterday the plant was quite sad, and was ready to be tossed… However, there were still a number of leaves on the plant so we thought, why not try to squeeze out a little more basil as a nice close to summer.

In the blending and tasting process we found the basil to be quite bitter, so my Dad suggested throwing in a whole Red Pepper to sweeten it up a bit. I wish the red color translated a little more, but the taste was INCREDIBLE! Still has the Basil element, but definitely takes it up a notch with the Pepper.

Ingredients:

  • 8 cups Fresh Basil Leaves
  • 1 Red Pepper (cut into ~1″ pieces)
  • Juice from 1 Lemon
  • 4 oz Toasted Almonds
  • 6 oz Olive Oil
  • Salt-n-pep to taste
  • 2 oz Parmesan Cheese (Optional)

Directions:

  1. Blend Basil, 1/2 the lemon juice, Almonds and 1/2 the Olive oil. Loose/choppy blend.
  2. Push down sides then add remaining olive oil and taste test how much more lemon and salt-n-pep to add.You can also add in the parmesan cheese or just sprinkle it on top at the end.
  3. Serve with Pasta and enjoy!
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One Comment Add yours

  1. LarissaSis says:

    This was soooo good!! What a treat to come home to. Love the variations on pesto!

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