I have been going a bit mad lately using our fabulous Red Roasted Peppers ...do try this pesto - so nutty and sweet - I used it on pasta for dinner the other night, even on my toast for breakfast! Great to pack into a little container and take to work for a quick snack with crackers, carrots, cucumber too...
I used normal parsley (not Italian) as the normal one is a little more bitter which evens out the delicious sweetness of the peppers.
Red Roast Pepper Pesto
- 300g 'Makedoniki Gi' Red Roasted Peppers
- Handful of parsley
- 75g cashew nuts
- ½ clove garlic crushed
- 2 tblspn ILIADA Extra Virgin Olive Oil
- 50g parmesan cheese
Throw everything in a small food
processor and whizz until it reaches the consistency you like. I like to have
it with the cashews still a bit crunchy...
I will try that . Thank you !
ReplyDeleteThe other night I stuffed a chicken breast with the pesto, added some mozzarella cheese, wrapped it up in bacon, secured it with toothpicks...fried it quickly on both sides, then baked it in the oven until cooked through - it was amazing and the Greek guy loved it!!! One of our favourites at the moment...
ReplyDeletePanayamou! I'd love to try that! (Lidiya)
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