Red Pepper Pesto (pesto di peperoni)

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

  • 2
  • 15 mins
  • 25 mins

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

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.