Roasted Red Pepper and Pistachio Pesto
Info
Time
Difficulty
Servings
Ingredients
2 cloves garlic minced
1/2 cup red peppers roasted
1 cup basil fresh
salt to taste
pepper to taste
1 1/2 ounces parmesan cheese grated (3/4 c.)
1/2 cup pistachios raw, shelled, toasted
1/2 cup olive oil extra virgin
adapted from Cook’s Illustrated, Laura 2011
Try any of these variations when good basil gets scarce in the lean, mean months in the Midwest.
- Microwave garlic for 5 seconds, mince
- Pulse garlic, red peppers, basil, Parmesan, and nuts in food processor until finely ground. With processor running, slowly add oil until incorporated.
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