Roasted Garlic and Red Pepper Pesto

niedziela, 16 lutego 2014

Roasted Garlic and Red Pepper Pesto

Time: 1 hrs 45 mins

Ingredients

  • 1 head garlic
  • 1 tablespoon olive oil
  • 2 large red sweet peppers
  • 1/2 cup grated asiago cheese or 1/2 cup parmesan cheese
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon salt
  • 2 teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

Directions

  • 1 Peel away dry outer skin from garlic head.
  • 2 Leave skins of garlic cloves intact.
  • 3 Cut off pointed top portion with a knife, leaving the head intact but exposing the individual cloves.
  • 4 Place garlic head, cut side up, in small baking dish.
  • 5 Drizzle with oil; cover and set aside.
  • 6 Halve the sweet peppers; remove stem, membranes and seeds.
  • 7 Place peppers, cut sides down, on foil lined baking sheet.
  • 8 Bake peppers and covered garlic in a 425 oven 20-25 minutes or until pepper skins are bubbly and blackened.
  • 9 Remove peppers.
  • 10 Place peppers in a clean brown paper bag and seal.
  • 11 Let stand 20-30 minutes or until peppers are cool enough to handle.
  • 12 Continue baking garlic 20-35 minutes more until garlic cloves feel soft when pressed.
  • 13 Set garlic aside to cool.
  • 14 Using a sharp knife, carefully peel peppers.
  • 15 Cut peppers into pieces.
  • 16 Remove garlic head from oil, reserve oil.
  • 17 Press to remove garlic paste from the individual cloves.
  • 18 In food processor bowl or blender container combine roasted pepper pieces, garlic paste, reserved oil, Asiago or Parmesan cheese, black pepper and salt.
  • 19 Cover and process with several on-off turns until smooth.
  • 20 When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.
  • 21 Stir in thyme.
  • 22 To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.
  • 23 To serve, bring pesto to room temperature.

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