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–+ servings
Red Pepper Pesto in a Jar

Red Pepper Pesto

A different take on a classic Italian dip: fresh, creamy and packed with nutrients. Easy to make and great to enjoy in the summer, thanks to bell peppers, its main ingredient.
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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: Italian
Diet: Vegetarian
Keyword: Homemade Pesto, Pesto, Red pesto
Difficulty: Beginner
Servings: 10
Calories: 93kcal

Equipment

  • Blender
  • glass jar

Ingredients

  • 2 tbsp onion red, chopped
  • 1 cup simply roasted bell peppers
  • 2 tbsp tomatoes sun-dried
  • 2 tbsp basil chopped
  • 1 tsp oregan dried
  • 2½ tbsp almond slivered, unsalted
  • 2 tbsp olive oil extra virgin
  • 1 tsp red pepper (chili flakes) crushed
  • ½ cup pecorino grated
  • ¼ tsp salt
  • ½ cup ricotta
US Customary - Metric

Instructions

  • Saute the onion in a pan with hot olive oil. Cook it until translucent, being careful to not burn it.
  • Add all the ingredients above, except the ricotta in a bowl and with an immersion blender, blend until creamy.
  • Add the ricotta and blend it in by hand.
  • Transfer the sauce in a glass jar, keep it refrigerated and use it within 1 week.

Notes

  • It is better to whip the ricotta in the sauce by hand. Being a fresh cheese, if you blend ricotta, it will liquefy and lose its consistency.
  • I recommend using Badia Spices: Oregano and Crushed Red Pepper. 
 

Nutrition

Serving: 1tbsp | Calories: 93kcal | Carbohydrates: 3g | Protein: 4g | Fat: 7g | Sodium: 136mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 696IU | Vitamin C: 20mg | Calcium: 93mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!