Bell Pepper pesto — Vitamin C in a bowl
While these are the times, where one’s choice of foods is largely dictated by the nutrient content. While everyone is using food to build ones immunity — an endeavour mostly everyone on the planet is striving towards . Can I tell u a fun fact about our darling Red/Yellow/Green beauties known as bell peppers…
So in full enthusiasm, I ordered ( ahem ahem… maybe over-ordered these ) … I had them in the fridge and wanted to use them up. As usual, I asked my go-to person for food and all other things in my life, my sister — she suggested I make a Bell Pepper Pesto. Pesto can be used as a dip / in pastas/top up on salads/dunk in with garlic toast … uses are endless. I love pesto cause it can be easily stored in the fridge and used whenever.
So here it is today the recipe for Bell Pepper pesto —
Ingredients -
Red/Yellow/Green Bell peppers — 2- 3medium sized
Cherry Tomatoes ( can use sun-dried as well )
Extra Virgin Olive Oil — 2–3 tablespoons
Garlic — 4/5 pods
Nuts — can use any — toasted almonds/pinenuts .. I used almonds for these
A handful of Basil leaves ( i didn’t have any so I instead used 2 spoons of homemade basil pesto )
Lemon juice — 2 medium-sized lemons
Dried red chilies — 2
Sea Salt — as per taste
Method :
- Deseed the bell peppers and roast them along with few cherry tomatoes skin side down on a greased baking dish. Drizzle some olive oil on top and roast in a preheated oven at 175 degrees for 20–25 minutes. Please flip t the side of the pepper after 15 minutes.
2. In a Blender Blitz away — all the ingredients mentioned above to form a paste
3. There is no third step — else to eat some fresh right away and store the balance in the fridge :-)
Enjoy !