Sunday, August 19, 2012

Rustic Red Pepper Pesto

So, instead of writing (write, damn it!) I've been working on putting food away for the winter ala Laura Ingalls Wilder. She was a writer!

Today's task, Rustic Red Pepper Pesto.

It's 'rustic' because I don't have a food processor, which requires chopping by hand.

So, roasted red peppers (rubbed in olive oil and salt then stuck in the oven at 400 degrees for like half an hour)! Basil! Walnuts! Garlic! Salt and pepper!

Cut it up in small portions with a sharp knife, add some olive oil, party like rock stars!

Why aren't I giving you more specific directions? Because everybody likes their pesto a little bit different. Mine is garlic heavy and totally yummy.

Tip: I cut up the garlic, walnut, and basil first and mixed it all together. Then I added handfuls to chopped red peppers. That way I knew what was going on. I ended up with a little too much garlic, walnut, and basil mixture so I used some of yesterday's roast cherry tomatoes to make a roast cherry tomato and red pepper pesto to!

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