Red Pepper Pesto
Red Pepper Pesto
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
4-6
Prep Time
5 minutes
Cook Time
10 minutes
This Red Pepper Pesto is a game-changer, adding a burst of flavor to any dish! The rich, delicate peppercorn taste from our Seville Spanish Extra Virgin Olive Oil pairs perfectly with the crisp, refreshing notes of Prosecco Italian Wine Vinegar, making this pesto unlike anything you've ever tasted! Use it on pasta, sandwiches, or as a dip because the possibilities are endless!
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Ingredients
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¾ cup Raw Almonds
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¼ cup Hazelnuts
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2 Garlic Cloves, finely minced
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1 jar Roasted Red Peppers, drained and roughly chopped
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1 Tbsp Seville Spanish Extra Virgin Olive Oil
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1 Tbsp Prosecco Italian Wine Vinegar
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2 tsp Sweet Smoked Chili Rub & Seasoning
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¼ tsp Lime Fresco Sea Salt
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1 cup Parmesan or Pecorino Cheese
Directions
Preheat a large pan over medium heat. Toast the almonds and hazelnuts until fragrant and golden brown, around 5-7 minutes. Remove from the heat and allow to cool completely.
Place the nuts in a food processor and pulse into fine crumbs. Add the garlic and pulse until incorporated. Add the chopped roasted red peppers, Seville Spanish Extra Virgin Olive Oil, Prosecco Italian Wine Vinegar, Sweet Smoked Chili Rub, and Lime Fresco Sea Salt. Pulse until you have a consistent texture.
Use to top chicken, meatballs, pasta, or sliced baguette. Enjoy!