Roasted Red Pepper Pesto Recipe by Daniela Innamorati
Roasted Red Pepper Pesto Cooking Instructions 1 hour 1 Wash and dry the bell peppers thoroughly. Place them in the basket of an air fryer lined with parchment paper and cook for 20 minutes at 350°F (180°C), turning them a couple of times so they roast evenly. 2 Remove the peppers and, while still hot, place them in an airtight container. Close the container and let them cool until you can handle them without burning yourself. 3 Once the peppers are warm, remove them from the container, drain off any cooking liquid, peel off the skins, and remove the seeds and stems. Cut the peppers into large strips, then slice them lengthwise into thin strips. 4 Place the peppers (along with any extra liquid collected during cleaning) in a blender or food processor. Add the extra virgin olive oil, almonds (with or without skins, as you prefer), peeled and finely chopped garlic, chopped fresh basil leaves, a pinch of salt, and, if desired, the hot red pepper powder. 5 Blend until you get a smooth, creamy pesto. The pesto is ready to use; if not using right away, store in the refrigerator for 2-3 days in an airtight container. 1 Wash and dry the bell peppers thoroughly. Place them in the basket of an air fryer lined with parchment paper and cook for 20 minutes at 350°F (180°C), turning them a couple of times so they roast evenly. 1 Wash and dry the bell peppers thoroughly. Place them in the basket of an air fryer lined with parchment paper and cook for 20 minutes at 350°F (180°C), turning them a couple of times so they roast evenly. 2 Remove the peppers and, while still hot, place them in an airtight container. Close the container and let them cool until you can handle them without burning yourself. 2 Remove the peppers and, while still hot, place them in an airtight container. Close the container and let them cool until you can handle them without burning yourself. 3 Once the peppers are warm, remove them from the container, drain off any cooking liquid, peel off the skins, and remove the seeds and stems. Cut the peppers into large strips, then slice them lengthwise into thin strips. 3 Once the peppers are warm, remove them from the container, drain off any cooking liquid, peel off the skins, and remove the seeds and stems. Cut the peppers into large strips, then slice them lengthwise into thin strips. 4 Place the peppers (along with any extra liquid collected during cleaning) in a blender or food processor. Add the extra virgin olive oil, almonds (with or without skins, as you prefer), peeled and finely chopped garlic, chopped fresh basil leaves, a pinch of salt, and, if desired, the hot red pepper powder. 4 Place the peppers (along with any extra liquid collected during cleaning) in a blender or food processor. Add the extra virgin olive oil, almonds (with or without skins, as you prefer), peeled and finely chopped garlic, chopped fresh basil leaves, a pinch of salt, and, if desired, the hot red pepper powder. 5 Blend until you get a smooth, creamy pesto. The pesto is ready to use; if not using right away, store in the refrigerator for 2-3 days in an airtight container. 5 Blend until you get a smooth, creamy pesto. The pesto is ready to use; if not using right away, store in the refrigerator for 2-3 days in an airtight container. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Blueberry pie Easy Chicken Pizza Simple chocolate crinkles Sautéed Chicken & Grilled Onions & Peppers Vegan Beetroot Pasta Blueberry pie Easy Chicken Pizza Simple chocolate crinkles Sautéed Chicken & Grilled Onions & Peppers Vegan Beetroot Pasta Trifle Rainbow bread tower My Roast Chicken with Rainbow Salad and smoked sweet Beetroot 😍 Jollof rice My Little Dessert of Fresh Fruit & Cherry flavoured Yogurt 😋 Baked Chicken Tenderloins Colourful strawberry trifle Homemade Pilau Spice Miya Milk pudding Trifle Rainbow bread tower My Roast Chicken with Rainbow Salad and smoked sweet Beetroot 😍 Jollof rice My Little Dessert of Fresh Fruit & Cherry flavoured Yogurt 😋 Baked Chicken Tenderloins Colourful strawberry trifle Homemade Pilau Spice Miya Milk pudding