Chargrilled red pepper pesto
Fittest Chef @fittestchef
I ve made it without parmesan but it's still delicious
Chargrilled red pepper pesto
I ve made it without parmesan but it's still delicious
Open in Cookpad AppSteps
- 1
Brush peppers with olive oil
- 2
Place them on pre heated bbq on low - medium and cook them until soft for about 15 - 20 min
- 3
Toast the pinenuts and garlic on a tray on bbq on low heat until they change colour in to golden. About 5 min
- 4
All the ingridients place on chopping board. Sprinkle with sea salt and pepper and chop it up roughly. Blend it all up with adding olive oil.
- 5
This can be added to pasta dishes and can be kept in the fridge for up to 2 weeks. I used pesto to flavour chicken fillets that I cooked on bbq. It gave them nice flavour but mostly it help them to stay moist.
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https://cookpad.wasmer.app/us/recipes/12427007
Comments (2)