Ingrédients pour Roasted Garlic And Red Pepper Pesto
- Garlic
- Olive Oil
- Red Sweet Peppers
- Asiago Cheese
- Fresh Ground Black Pepper
- 1/2 teaspoon salt
- Fresh Thyme
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Comment préparer Roasted Garlic And Red Pepper Pesto
- Preheat oven to 425°F (220°C).
- Prepare the garlic: Remove the dry outer skin from 1 whole head of garlic. Leave the skins of the individual cloves intact. Cut off the pointed top portion of the garlic head with a knife, exposing the cloves but keeping the head whole.
- Place the garlic head, cut-side up, in a small oven-safe dish. Drizzle with 1 tablespoon of olive oil.
- Cover the dish with foil and set aside.
- Prepare the peppers: Halve two large red bell peppers. Remove the stems, membranes, and seeds.
- Place the peppers, cut-side down, on a foil-lined baking sheet.
- Roast: Bake the peppers and covered garlic in the preheated oven for 20-25 minutes, or until the pepper skins are bubbly and blackened.
- Cool the peppers: Remove the peppers from the oven. Place them in a clean brown paper bag and seal. Let stand for 20-30 minutes, or until cool enough to handle.
- Continue roasting garlic: Continue baking the garlic for another 20-35 minutes, or until the cloves feel soft when pressed.
- Cool the garlic: Remove the garlic from the oven and set aside to cool.
- Peel and chop: Once cool enough to handle, carefully peel the skin from the roasted peppers and chop them into pieces.
- Extract garlic: Remove the garlic head from the oil (reserve the oil). Squeeze the roasted garlic cloves to extract the paste.
- Make the pesto: In a food processor, combine the roasted pepper pieces, roasted garlic paste, 2 tablespoons of reserved garlic oil, 1/2 cup (115g) grated Asiago or Parmesan cheese, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
- Blend: Process using several on/off pulses until smooth, scraping down the sides of the bowl as needed.
- Stir in thyme: Stir in 1 tablespoon of fresh thyme leaves.
- Store: Transfer the pesto to an airtight container. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- Serve: To serve, bring the pesto to room temperature.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
57g
Fat
10g
Carbs
13g
