Roasted Red Pepper Pesto
By America's Test KitchenPublished on October 5, 2011
Time
20 minutes
Yield
Serves 4 to 6 (Makes 1 1/2 cups, enough for 1 lb of pasta)
Ingredients
2 medium red bell peppers, roasted, peeled, and cut into rough 2-inch pieces3 medium cloves garlic, unpeeled1 small shallot, chopped coarse1 tablespoon fresh thyme leaves ¼ cup fresh parsley leaves (packed), washed and dried thoroughly7 tablespoons extra-virgin olive oil ¼ cup grated Parmesan cheese
Before You Begin
Note that when adding any pesto to cooked pasta it is important to include three or four tablespoons of the cooked pasta water for proper consistency and even distribution. This pesto can be kept in the refrigerator for up to three days if covered with a sheet of plastic wrap or a thin film of oil.
Instructions
- Toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool enough to handle, remove and discard skins.
- In workbowl of food processor fitted with steel blade, process peppers, garlic, shallot, thyme, parsley, and oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheese; season to taste with salt and pepper.
Time
20 minutesYield
Serves 4 to 6 (Makes 1 1/2 cups, enough for 1 lb of pasta)Ingredients
Ingredients
Ingredients
Why This Recipe Works
For a pesto recipe that could be prepared in colder months when basil is hard to come by, we turned to arugula, parsley, or thyme in place of basil and added flavor with nuts, mushrooms, and roasted red peppers.
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