Print

Roasted Red Pepper Toasted Walnut Pesto

Approx. 1 1/2 cups

Ingredients

  • Medium Red Bell Peppers - roasted
  • 1 Cups Raw Walnuts - toasted
  • 1/4 Cup Toasted Walnut Oil
  • 3/4 Cup Aged Asiago Cheese - finely shredded
  • 2 Cloves Garlic - minced
  • 1 Tablespoons Fresh Squeezed Lemon Juice about 1/2 Lemon
  • 2 Teaspoons Balsamic Vinegar
  • 1 Teaspoon Sweet or Hot Paprika
  • 1/2 Teaspoon Sea Salt or to taste
  • Dash of Black Pepper

Instructions

Walnuts

  1. Preheat oven to 375 degrees.

  2. Spread out the walnuts on a baking sheet.
  3. Toast walnuts until they start to brown and smell toasted about 7 to 10 minutes.
  4. Make sure and check them frequently so they don’t burn. Cool completely.

Peppers

  1. Roast the peppers on the stove top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.

  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for at least 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

  4. Take a paper towel and rub off the char. It’s ok to leave a little of the char.

  5. Slice in half, remove the seeds and stems.

Pesto

  1. Put everything in the bowl of a food processor or blender and puree.

  2. Serve or refrigerate.