Whenever I see the vibrant red peppers I just dream of the pesto I used to make long back when we were in North China. You find ample quantity of red pepper there. I used to make in large quantity and freeze them for later use. Here in Guangzhou I see them on & off. So I bought them last week when I found them in farmers market.
Here we go with nice & crisp crostini with red pepper pesto. I am bit unhappy that I totally lost the original recipe owner as I have been making this pesto since long time & never had any record of the original recipe. Anyway I am very much grateful to the person who shared this awesome recipe in web. 🙂
|Preparation time: 15 mins|
|Cooking time: 30 mins|
|Level : Moderate|
- Slice the baguette (Narrow French stick loaf) into thick slices.
- Preheat oven to 210° C.
- Wash the red peppers thoroughly, cut into halves and remove the seeds.
- Place the peppers on the baking tray and sprinkle half the quantity of following ingredients : olive oil, finely chopped garlic, basil, salt & pepper on the top.
- Bake for 30 mins or till the peppers are roasted well.
- Transfer to mixer jar along with walnut, Parmesan cheese, and remaining olive oil, chopped garlic, basil, salt & pepper. Blend them to a rough paste.
- You can toast the baguette slices first and top with the pesto and mozzarella cheese. Or else top with pesto, cheese & basil and toast till cheese melts.
- Tastes good when used fresh basil. Since it is unavailable in here I have used dried basil.
- You can try with different nuts like almonds, pine nuts etc. instead of walnut. If you would like the pesto more heavy add more cheese/cream.
- Also discover some unique flavors by including different Italian herbs.
- You can also roast the pepper on direct fire.
- This pesto goes well with pasta too.