Tomato and roasted capsicum pesto
This Tomato and Roasted Capsicum Pesto combines sun-dried tomatoes, roasted red peppers, and chili heat for a rich, nut-free sauce. Perfect for pasta, sandwiches, or as a dip, it’s a versatile alternative to traditional pesto.
Cook time 0 min
Prep time 10 min
Ingredients:
1/2 cup sun-dried tomatoes1/2 cup red pepper
2 garlic cloves
2 red hot chili peppers
1/2 cup olive oil
1/3 can canned chickpeas
1/4 cup grated parmesan cheese
This Tomato and Roasted Capsicum Pesto is a delicious and versatile sauce that can be used in a variety of dishes. Whether you're avoiding nuts and seeds due to allergies or simply looking for a new twist on traditional pesto, this recipe offers a rich and flavorful alternative. With sun-dried tomatoes, roasted red peppers, and a touch of chili heat, it’s perfect for pasta, sandwiches, or as a dip.
Instructions:
- If your sun-dried tomatoes are packed in oil, drain them well. If they're dry, rehydrate by soaking in warm water for about 10 minutes, then drain.
- Roast your red pepper until the skin is charred, either over an open flame or under a broiler. Once roasted, place it in a sealed container for about 10 minutes to steam, then peel off the skin and remove the seeds.
- In a food processor, add the sun-dried tomatoes, roasted red pepper, and garlic cloves. Pulse a few times to start breaking them down.
- Trim the stems off the red hot chili peppers and remove seeds if you prefer a milder pesto. Roughly chop the peppers and add them to the food processor.
- Add the canned chickpeas to the mixture.
- While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and well combined. You can add more or less olive oil depending on your desired consistency.
- Add the grated Parmesan cheese and pulse a few more times until just combined.
- Taste the pesto and adjust seasoning if necessary. You may want to add a pinch of salt or a squeeze of lemon juice to brighten up the flavors.
- Once well-combined, transfer your pesto to a serving bowl or jar. If not using immediately, store the pesto in an airtight container in the refrigerator for up to a week. Drizzle a bit of olive oil on top to keep it fresh.
- Serve your nut and seed-free tomato and roasted capsicum pesto with pasta, spread on sandwiches, or as a dip for vegetables. Enjoy the bold flavors!
This Tomato and Roasted Capsicum Pesto is easy to prepare and incredibly versatile. With its vibrant color and rich flavors, it’s sure to become a favorite in your kitchen. Whether used as a spread, dip, or pasta sauce, this unique take on pesto is a fantastic way to enjoy a nut-free alternative without compromising on taste.
Tomato and roasted capsicum pesto FAQ:
Store the pesto in an airtight container in the refrigerator for up to a week. To keep it fresh, drizzle a bit of olive oil on top before sealing.
Yes, you can substitute chickpeas with cooked white beans such as cannellini or navy beans for a similar texture and flavor, keeping in mind it may alter the taste slightly.
To adjust spiciness, remove the seeds from the red hot chili peppers before adding them. You can also reduce the amount used or substitute with milder peppers, like bell peppers, for less heat.
The pesto should be smooth yet thick. Adjust the consistency by adding more or less olive oil while blending until you reach your desired texture.
After roasting, let the red pepper steam in a sealed container for about 10 minutes. This helps loosen the skin for easier peeling.
Cooking Tips:
- Roast the red peppers until the skin is charred for a smokier flavor.
- Adjust the number of chili peppers based on your preferred level of heat.
- Use a high-quality olive oil for better taste.
- Rinse and drain the chickpeas thoroughly to remove excess sodium.
- Blend the ingredients until smooth but still slightly chunky for a more traditional pesto texture.
- Store the pesto in an airtight container in the refrigerator for up to one week.
Nutrition Facts
12 ServingsCalories 45kcal
Protein 2.57g
Carbohydrates 8g
Fiber 1.85g
Sugar 3.50g
Fat 11g
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