This vibrant Roasted Yellow Bell Pepper Chive Pesto 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.
Roasted Yellow Bell Pepper Chive Pesto - CaliZona
Approx. 2 Cups
Ingredients
- 1 Yellow Bell Pepper - roasted
- 1 Cup Chives - cut into 1 inch pieces
- 1 Cup Raw Walnuts or Toasted Pepitas
- 3/4 Cup Aged Asiago Cheese - finely shredded
- 1/4 Cup Extra Virgin Olive Oil
- 1-2 Cloves Garlic
- 1 to 2 Tablespoons Lemon Juice - fresh squeezed
- 1 Teaspoon Balsamic Vinegar
- 1/2 Teaspoon Sea Salt
Instructions
Peppers
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Roast peppers on the stove top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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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.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems then dice them.
Pesto
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Cut chives about 1-inch sections so you can measure it.
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Add to a food processor or blender and puree.
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Scrape the sides at least one time.
