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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Roasted Red Pepper Pesto on Penne

[heart_this] · May 23, 2007 · 5 Comments

Roasted Red Pepper Pesto on Penne

When I was at the grocery store I saw something new. They were “long peppers” and they looked very tasty. I tried one raw and it was very good and really sweet. They are perfect for snacking or in a salad. I had been meaning to try roasting my own peppers for a while and this was the perfect opportunity. And so I made roasted red pepper pesto.

Roasted Red Pepper Pesto on Penne

Roasted Red Pepper Pesto on Penne

Prep Time: 10 minutes Total Time: 10 minutes Servings: 2
ingredients
  • 2 roasted red peppers
  • 2 tablespoons fresh basil leaves (optional)
  • 2 cloves garlic (chopped)
  • 2 tablespoons pine nuts (toasted)
  • 2 tablespoons parmigiano-reggiano (grated)
  • 3 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • salt and pepper to taste
directions
  1. Place everything into a food processor and puree.
  2. Serve on penne or gluten free penne and enjoy!
Use in:
Grilled Goat Cheese and Roasted Red Pepper Pesto Sandwich

Similar Recipes:
Greek Style Roasted Red Pepper Pesto
Roasted Tomato and Blue Cheese Sauce
Sundried Tomato Pesto
Greek Roasted Red Pepper Pesto Pasta with Feta and Kalamata Olives
Grilled Goat Cheese and Roasted Red Pepper Pesto Sandwich
Roasted Red Pepper and Walnut Pesto
Roasted Red Pepper and Goat Cheese Alfredo Pasta
Spinach Pesto
Creamy Roasted Red Pepper and Spinach Goat Cheese Skillet Chicken
Asparagus Pesto

Take a look at the Presto Pasta Nights roundup at Once Upon a Feast.

6 Ingredients, Food, Gluten-free, Italian, Low-carb, Main Course, Pasta, Pesto, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Ruth Daniels says

    May 25, 2007 at 11:17 am

    I love the look and sound of this. So simple but so tasty – what could be better!

    Thanks for sharing with Presto Pasta Night.

    Reply
  2. Danièle says

    November 15, 2010 at 8:34 am

    It look so tasty and I'll try it.How long could I keep the pesto?

    Reply
  3. John says

    December 9, 2011 at 4:51 pm

    I used to buy red pepper/capsicum pesto at the grocery store. This recipe is exactly what I was looking for. I made it the other night, and the flavors were incredible! Thanks for sharing the recipe.

    Reply
  4. Kaye says

    December 7, 2013 at 1:34 pm

    I made this for the second time last night. So easy, fast and delicious! I used jarred roasted red peppers and we added some black olives and served with an arugula salad. Love your blog! I had the opportunity to visit Toronto this summer and enjoyed the city and food!

    Reply
  5. kevin says

    December 10, 2013 at 2:11 pm

    Kaye: I am glad that you enjoy it and Toronto! Toronto has a pretty good food scene!

    Reply

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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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