Healthier Green Pepper Pesto

If Balkan avjar and Italian pesto had a ripped and lean baby, it would be this Healthier Green Pepper Pesto. Heartier, yet with less added oil, try mixing it in to quinoa for an easy flavor bomb.

I’m going to admit that this recipe definitely did not turn out how I thought it would. The idea came to me as I was nearing the end of the week and I still had some peppers in my fridge. Now, I CANNOT waste food, so I aim to use every single item in the fridge by the time we hit Saturday. I remembered the recent adventure to the Balkan region that we had with our avjar recipe and I thought I could riff off of that. If avjar and Italian pesto had a ripped and lean baby, it would be this Healthier Green Pepper Pesto.

The unexpected part came not in roasting the peppers or in the flavor profile, but in how thick the paste turned out. Without a huge amount of oil, I decided to add nuts to add the fat and richness, which resulted in a really substantial consistency. It was unexpectedly hearty. It actually looks like smashed avocado. A pleasant surprise.

Heartier, yet with less added oil, this is a simple flavor bomb to add to starches, vegetables, salads or just on its own as a dip. Who doesn’t love a roasted pepper?

Healthier Green Pepper Pesto
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Rating: 5
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Prep Time 10 minutes
Cook Time 40 minutes
Servings 8 serves
If Balkan avjar and Italian pesto had a ripped and lean baby, it would be this Healthier Green Pepper Pesto. Heartier, yet with less added oil, try mixing it in to quinoa for an easy flavor bomb.

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Ingredients

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Ingredients

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serves

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serves
Instructions
  1. Rub salt and oil into peppers. Broil for 30 minutes, turning at least twice. Allow to cool.
  2. Remove skins, seeds and stems. Add flesh to food processor along with the rest of the ingredients.
  3. Process until thick paste forms.
  4. Use wherever you'd normally use pesto, but keep in mind, this is much thicker, so could use some loosening with hot pasta water, for example, if using it in that way.
Notes

You can thin this out with some water or oil if you're feeling in the mood for something more rich.

Try adding this to pasta or using it as a dip!

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