We recently got a subscription to the magazine "La Cucina Italiana".
No sooner had it arrived and my husband decided to make one of the pesto recipes to put over pasta.
The page layout was a bit confusing... somewhat difficult to pair up the photo of the pesto on a spoon with the actual recipe.
It was not until he had finished the pesto that he realized he did not make the one he thought he was making.
He visually had paired up the red pepper pesto with the spoon holding the red-colored pesto (two tomato pesto)
and wasn't he surprised when he ended up with a bright orange pesto!
Because the roasted red peppers were combined with almonds and pine nuts, the resulting pesto was orange rather than red...
So... here is the recipe for pesto di peperoni:
2 RED BELL PEPPERS
3/4 c. sliced ALMONDS
1/2 c. extra-virgin OLIVE OIL
2 tsp. dried MARJORAM LEAVES (the recipe called for 1/3 c. fresh marjoram but it was unavailable here)
2 Tbsp. PINE NUTS
2 Tbsp. minced SHALLOTS
1/2 tsp. fine SEA SALT
Freshly ground BLACK PEPPER
Char peppers over a gas burner set on high, turning frequently until skin is blackened and blistered on all sides.
Transfer to a bowl and cover with plastic wrap and let stand 15 minutes.
Rub skin off peppers and remove seeds and core and discard.
Place the cut up roasted peppers in a blender and puree with almonds, oil, marjoram, pine nuts, shallot, salt and a generous pinch of pepper.
This is enough pesto for a pound of pasta (cook pasta according to directions).
I happened to have some yellow cherry tomatoes, orange pepper and scallion on hand so I simply sauteed them in a little olive oil and put them on top of the prepared pasta with pesto.
I think the next time I will add a clove of minced garlic to the saute mixture.
If desired, sprinkle with freshly grated Parmesan cheese.
Have fun cooking... it is always an adventure!