This vibrant pesto that has a very mild roasted flavor from the yellow peppers and a slight spiciness from the chives.
There is something about creating a new pesto that I really love! The possibilities are endless. I guess it’s obvious from the ever growing list that I keep adding to.
This pesto goes best with a dry or slightly fruity white wine like a Verdejo, White Rioja, Sauvignon Blanc, Pinot Gris, Cava or Prosecco.
Approx 2 Cups
- 1 Yellow Bell Pepper
- 1 Cup Chives
- 1 Cup Raw Walnuts
- 3/4 Cup Aged Asiago Cheese
- 1/4 Cup Extra Virgin Olive Oil
- 1-2 Cloves Garlic
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1 Teaspoon Balsamic Vinegar
- 1/2 Teaspoon Sea Salt
Roast peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems then dice them.
Cut chives about 1-inch sections so you can measure it.
Finley shred cheese and measure everything then add to a food processor or blender and puree. Scrape the sides at least one time.