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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

  1. 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.
  2. 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.
  3. Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
  4. Slice in half and remove the seeds and stems then dice them.

Pesto

  1. Cut chives about 1-inch sections so you can measure it.
  2. Add to a food processor or blender and puree.
  3. Scrape the sides at least one time.