Red pepper pesto
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Red pepper pesto
  Pepper    Pesto    Condiments  
Last updated 6/12/2012 1:20:07 AM. Recipe ID 51700. Report a problem with this recipe.
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      Title: Red pepper pesto
 Categories: Condiments
      Yield: 1 Servings
 
      3 oz Sun-dried tomatoes
  1 1/3 c  Sweet red peppers;roast/chop
    1/2 c  Kalamata olive;pitted/choppd
    1/3 c  Flat-leaf parsley; chopped
    1/3 c  Basil, fresh; finely chopped
      3    Cloves garlic; minced
      3 tb Olive oil
      1 ts Balsamic vinegar
           Fresh-ground black pepper
           Salt to taste
 
  Put the sun-dried tomatoes into a bowl and pour boiling water over
  them just to cover. Leave them to soak for 20-30 minutes.
  
  If using canned peppers, rinse and drain them well, and blot them on
  paper towels, then chop them pretty finely. Combine them with the
  chopped Kalamata olives, the chopped fresh herbs, and the minced
  garlic.
  
  Drain the sun-dried tomatoes, reserving the water, and press them
  gently in a colander. Pulse them in a food processor until they are
  finely chopped. (Don't use the food processor for the other
  ingredients, as it can too easily turn them into mush, and you want
  to keep a little texture in this spread.) Add the olive oil and
  vinegar, pulse again, scraping down as needed, until no large chunks
  of tomato are left.
  
  If you do not have a food processor, just finely chop the soaked
  sun-dried tomatoes as you do all the other ingredients. It will only
  take a little longer.
  
  Combine the tomato mixture with the other ingredients, mix well, and
  taste. Grind in some black pepper if you like, and add some salt if
  needed, though probably the olives provide enough. If the pesto is
  too thick for your taste, moisten it with a few drops of the reserved
  tomato water until it has the consistency you like. The texture
  should be somewhere between thick pesto and soft pate.
  




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Recipe ID 51700 (Apr 03, 2005)

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