Roasted Red Pepper Pesto
When you are looking for pure flavor versatility in a minute or two, this pesto is the answer! Spiced up with garlic and deeply roasted red peppers, it’s great when paired with yogurt for a dip or mixed in with a stir-fry of fresh veggies.
Ingredients
Instructions
Preheat your air fryer to 425 degrees Fahrenheit (200 degrees Celsius).
Place the bell pepper in the air fryer basket and roast it for 12 minutes until the skin is charred and blistered. Remember to spritz it with a little olive oil before roasting.
Once done, transfer the roasted bell pepper to a plastic bag and let it steam for a few minutes. This will help loosen the skin for easier peeling.
If you don’t have garlic paste, peel and dry roast the garlic cloves until they turn golden and fragrant. I’d really recommend you use garlic paste, especially since it is so easy to make!
Peel the skin off the roasted bell pepper and roughly chop the flesh. Set aside.
In a food processor or blender, combine the shallots, thyme leaves, roasted bell pepper, garlic cloves (or paste), parsley, grated Parmesan cheese, and extra virgin olive oil.
Blend the ingredients until smooth and well combined, forming a vibrant pesto sauce. You can adjust the consistency by adding more olive oil if desired.
Taste the pesto and season with salt, adjusting according to your preference.
Transfer the roasted bell pepper and garlic pesto to a jar or airtight container for storage.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
