This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.
Ingredients
- Parmesan cheese: 0.66667 cup (grated)
- extra-virgin olive oil: 0.25 cup
- red bell pepper: 0.5 cup (chopped)
- tightly packed basil leaves: 0.25 cup
- red pepper flakes: 0.25 tsp
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.
