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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Love this for a change in your recipes Ingredients:
pepper pesto |
i have used this with grilled chicken and it is very good. |
2 large sweet red or yellow peppers. |
!/2 c. grated parmesan cheese |
1/4 c. pine nuts or almonds |
2 small cloves garlic, cut in half |
1/4 tsp. salt |
1/4 tsp. white pepper |
1/2 c. olive oil |
1/2 to 3/4 c. chicken broth |
Directions:
1. Place whole peppers on their sides on a baking sheet. Bake at 500 degrees for 20 minutes
2. or until skin is black and charred. Transfer peppers immediately to a paper bag and seal.
3. Refrigerate for 10 minutes or until cooled (you can also fire roast if you have a gas stove).
4. Peel and seed peppers, discard seeds and charred skin.
5. In a food processor add peppers, cheese, pine nuts or almonds, garlic, salt and white pepper. Put top on processor and blend until smooth. With processor running pour oil through chute in a slow, steady stream until combined. Add chicken broth and pour into a sauce pan. Heat completely. Makes 2 cups.
6. This can also be used as a spread for a nice sandwich. An appetizer on a toasted slice of bread or cracker with a small slice of meat. And I have also seen people use it mixed with pasta like an entree or salad. Take it and make it yours it is different and tasty.
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