Fire Roasted Bell Pepper Pesto is a versatile pesto that can be used as a dipping sauce for crusty bread or as sauce to toss your favorite pasta in.
What the rest of the world calls capsicum, we in America call bell pepper. We always have to be different, right? While most of the world uses the metric system, again we have to be different. We call cilantro what the rest of the English speaking world calls coriander. Anyway, I love bell peppers but one of my many eating idiosyncracies is that I am not a fan of the green ones, which is the most common variety. I find them a bit too bitter and acidic. However, I love the sweetness in the red, yellow and orange ones. When I eat peppers raw as in salads, I never include the green ones, however I do use them in cooking.
While traditional pesto is made with basil leaves, modern pesto varieties can be made with any variety of herbs and/or vegetables. Check out some of my other pesto recipes!
IN THE MAKING – HOW TO MAKE FIRE ROASTED BELL PEPPER PESTO
This is a versatile pesto that can be used as a dip, sandwich spread or pasta sauce.
Fire Roasted Bell Pepper Pesto
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 cherry hot pepper
- 2 garlic cloves
- 10 basil leaves
- 1/4 cup Pecorino Romano cheese grated
- 1/4 cup olive oil
- 1 teaspoon salt
- Directly over the flame on the stove, roast the bell peppers and the hot pepper until the skin in charred and black all over. Immediately place in a bowl and tightly cover with plastic wrap. Leave to rest for 15 minutes. The peppers will sweat, making it easy to remove the skin.
- Remove the skin, stems and seeds.
- Place the peppers, garlic, cheese, basil leaves and salt in a food processor.
- Process well. With the processor running, slowly add olive oil and process for a good 5 minutes, until well combined and creamy consistency.