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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I found this in a healthy eating cookbook. It takes a little preparation but its worth the effort. Ingredients:
extra virgin olive oil (to coat the peppers) |
5 red bell peppers, roasted, seeded and skinned |
25 blanched almonds |
25 toasted hazelnuts |
salt to taste |
freshly ground black pepper to taste |
20 cloves of garlic |
1 tablespoon of spanish paprika |
5 dried chili peppers, seeded and crushed |
1/2 cup fresh minced parsley |
1/4 cup red wine vinegar |
1 1/2 cup extra virgin olive oil |
1/2 cup warm water |
Directions:
1. Preheat oven to 400F.
2. Wash and dry the red peppers.
3. Rub the peppers with olive oil. Bake the peppers on a cookie sheet until the skins begin to bubble and blacken. Rotate halfway through baking.
4. Remove from the oven and carefully place the hot peppers in a paper bag. Leave them in it for 10 to 15 minutes.
5. Remove the peppers from the bag and place in ice-cold water. Rub the peppers in the water to remove the skins. Keep the flesh and discard the stems and seeds.
6. Turn the temperature of the oven down to 350F.
7. Toast the almonds and hazelnuts on the cookie sheet for about 5 minutes or until the almonds are lightly browned.
8. In a food processor, chop all of the nuts as finely as possible.
9. Mix in the salt, pepper, garlic, paprika, and chili peppers, then drop in the flesh of the bell peppers and parsely and process until everything starts to get chopped all together.
10. With the motor still running, gradually add the olive oil and vinegar, and finally the warm water. (It's like you're making a pesto sauce.)
11. Transfer to a serving bowl and serve the sauce with French bread slices and Manchego cheese.
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