Ingredients
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6 - 8
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1 - 2
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5 - 6
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1 - 2
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2 - 3
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-
-
-
-
-
-
-
-
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Directions
Roasted Green Pepper Pesto, Adapted from the On The Farm column by Dean Mullis of Laughing Owl Farm in Albemarle NC I make this in the summer when peppers are in season and freeze it for winter use This is a very easy, versatile recipe that you should at least double The uses for this recipe are endless Two of our favorite ways are on a summer tomato sandwiches and spread on crackers with fresh goat cheese , I was given a box of green peppers and needed a recipe for them This one worked very well, espacially as a dip for when friends came over I made a large quantity and found that it kept in the refrigerator for about four days before turning sour I’ll freeze leftovers should there be a significant quantity next time as suggested Great for me as it’s very low sodium I will make this again , Adapted from the On The Farm column by Dean Mullis of Laughing Owl Farm in Albemarle NC I make this in the summer when peppers are in season and freeze it for winter use This is a very easy, versatile recipe that you should at least double The uses for this recipe are endless Two of our favorite ways are on a summer tomato sandwiches and spread on crackers with fresh goat cheese
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Steps
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1
Done
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Cut Peppers Into Quarters and Spray Lightly With Olive Oil. Roast Under a High Broiler For 8 Minutes, or Until Blackened. Place in a Paper Bag and Leave For 5 Minutes. Peel. |
|
2
Done
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Meanwhile, Seed and Roughly Chop Hot Peppers. Roughly Chop Garlic. |
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3
Done
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Place Roasted Peppers, Hot Peppers, Garlic and Lemon Juice in Food Processor and Blend. |
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4
Done
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Slowly Pour in Olive Oil While the Processor Is Running, Until Pesto Is Desired Consistancy. Salt and Pepper to Taste and Slather Onto Crackers With Goat Cheese. |
