Tuesday, November 1, 2011

Roasted Red Pepper Pistachio Pesto

Pesto is Italian ketchup. It's great for dipping, drizzling and topping. And on a spoon. When I first made this, I walked around the kitchen, shoveling it into my mouth with a mini spatula. When I realized we didn't have enough left to eat with our grilled salmon, I whipped up another batch.

Roasted red peppers are one of my pantry staples and we keep pistachios on hand for snacking. When thrown together in a food processor with some garlic, olive oil and pepper, a magical sauce of sorts is created. This is now the #1 favorite condiment in the Moore house. We have eaten it atop fish and chicken and as an afternoon snack with vegetable dippers. I can only imagine how life changing it would be if you introduced this pesto to brunch and served it over eggs benedict. Or as sauce on pizza. Who am I kidding though? I would be happy eating it as soup. Sigh. If I keep talking about how much I love this stuff, I'll have to go back into the kitchen and eat the rest by way of spoon. Just kidding. Not because I'm not going to do it. But because I already did while Mark was doing the dishes.

Roasted Red Pepper Pistachio Pesto

1 cup chopped roasted red peppers
2 cloves garlic
10 pistachios
1 tsp. olive oil
fresh cracked pepper

Throw all ingredients into a food processor and blend until you have a nice sauce consistency, but not so much that it is runny. Season with pepper and salt, if desired. (the pistachios add plenty of saltiness)

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