Red Pepper Pesto (pesto di peperoni)

By saleo

Perfect for pasta, grilled and roasted meats, a crudite dip or spread on a panni.

Ingredients

• 2 red bell peppers
• 3/4 cup sliced almonds
• 1/2 cup extra-virgin olive oil
• 1/2 cup fresh marjoram leaves
• 2 tablespoons pine nuts
• 2 tablespoons minced shallot
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper

Details

Servings 2
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Char peppers over a gas burner set on high, turning frequently, until skin is blackened and blistered on all sides. Transfer to a bowl and cover tightly with plastic wrap; let stand 15 minutes.

Rub skin off peppers, rinsing hands under cold water as you go (do not rinse peppers); remove and discard core and seeds, then cut peppers in halves or thirds to make blending easier.

In a blender, purée peppers, almonds, oil, marjoram, pine nuts, shallot, salt and generous pinch pepper until smooth; adjust seasoning to taste.