Roasted Red Pepper Pesto

Submitted by: admin on April 2, 2020

Makes Enough For 1 Pound Of Pasta

Ingredients

2 red bell peppers, prepared following illustrations 1 and 2
3 garlic cloves, unpeeled
7 tablespoons extra-virgin olive oil
1⁄4 cup fresh parsley leaves
1 small shallot, chopped coarse
1 tablespoon minced fresh thyme
1⁄4 cup grated Parmesan cheese
Salt and pepper

Instructions

  1. Adjust oven rack 2-1⁄2 to 3-1⁄2 inches from broiler element and heat broiler. If necessary, set upside down rimmed baking sheet on oven rack to elevate pan .
  2. Spread peppers out over aluminum foil–lined baking sheet and broil until skin is charred and puffed but flesh is still firm, 8 to 10 minutes, rotating sheet halfway through cooking.
  3. Transfer peppers to medium bowl, cover with foil, and let steam until skin peels off easily, 10 to 15 minutes. Peel and discard skin; set peppers aside. While peppers steam, toast garlic in 8-inch skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool enough to handle, remove and discard skins.
  4. Process roasted peppers, garlic, oil, parsley, shallot, and thyme in food processor until smooth, about 1 minute, scraping down bowl as needed. Transfer mixture to small bowl, stir in Parmesan, and season with salt and pepper to taste. (Pesto can be refrigerated for up to 3 days in bowl with plastic wrap or thin layer of oil covering surface.)

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