Description
This Bell Pepper Pesto with Purple Basil is a vibrant and flavorful twist on traditional pesto, combining the sweet, roasted taste of bell peppers with the aromatic purple basil and toasted pine nuts. Ready in just 7 minutes, it’s perfect for a quick sauce, spread, or dip that elevates any dish with its fresh and colorful flair.
Ingredients
Ingredients
- 2 Tbsp pine nuts
- 2 cups purple basil (lightly packed)
- 1 tsp salt (adjust to taste)
- 3 Tbsp extra virgin olive oil
- 8 oz bell pepper strips (1/2 of a 16oz jar, or about 1 cup roasted bell peppers)
Instructions
- Roast Pine Nuts: Heat a skillet over medium heat and roast the pine nuts for about 1 minute, stirring constantly until they are fragrant and lightly browned to release their natural oils and enhance flavor.
- Blend Half the Basil: Place half of the purple basil leaves into a food processor and pulse to start breaking them down.
- Add Remaining Ingredients: Add the remaining basil leaves, roasted pine nuts, salt, and extra virgin olive oil to the processor.
- Scrape Sides: Use a spatula to scrape down the sides of the food processor bowl to ensure all ingredients are incorporated evenly.
- Blend into Pesto: Blend the mixture until it reaches a smooth, pesto-like consistency.
- Add Bell Pepper Strips: Add the roasted bell pepper strips to the processor and blend until fully pureed, creating a smooth, flavorful pesto with a beautiful color and texture.
Notes
- Roasting pine nuts carefully is key; watch them closely as they can burn quickly.
- Adjust salt according to your taste preferences or dietary needs.
- This pesto works well as a spread, pasta sauce, or dip.
- Use fresh, high-quality olive oil for the best flavor.
- Store leftover pesto in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Mediterranean
