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?