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 Hosted By
Ellice & Monty |
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1 1/2 cups red bell pepper, peeled, seeded, and cut into chunks |
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1 red bird's eye chile (Pimenta Malagueta),seeded and cut into chunks (optional) |
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3/4 cup extra virgin olive oil |
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kosher salt and freshly ground black pepper |
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1/8 teaspoon ground chipotle red pepper (optional) |
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Preheat the oven to 325"F.
Place the nuts on a baking sheet and roast
them until they become fragrant, about 12
minutes, Remove from the oven and let
them cool completely at room temperature
before using.
Place the nuts, red pepper, chile, if using,
garlic, and 1 tablespoon of the olive oil in
a food processor and process until finely
ground.
With the processor running. pour the remaining
olive oil in a thin steady stream to create
an emulsion. Season with the salt and pepper,
paprika, and chipotle, if using.
To serve, transfer the pesto to a bowl. Pesto
will keep in an airtight container in the refrigerator
for up to 3 days. |
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