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Recipe by Estee Kafra

Roasted Mini Peppers with Basil-Walnut Pesto

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

If you cannot find those adorable mini peppers, simply cut large ones into bite-size cubes. You can also add two or three zucchini (sliced) for even more variety. Mrs W. wrote, “Thank you for this outstanding recipe. When I made it last Passover, my son asked me to make it more often. He said, ‘Mom, this was worth coming home for.'”

Ingredients

Roasted Mini Peppers

  • 1 pound assorted mini colorful peppers

  • 1/2 cup pearl onions, peeled

  • 2 tablespoons oil

Basil-Walnut Pesto

  • 1 cup fresh basil leaves

  • 1/2 cup shelled whole walnuts

  • 1/4 cup flat-leaf parsley, lightly packed

  • 1 small clove garlic, optional

Directions

Prepare the Basil-Walnut Pesto

1.

Place all of the pesto ingredients except for the oil in the bowl of a food processor fitted with the metal “S” blade and pulse until the ingredients are combine.

2.

With the machine running, slowly pour in the oil and process until a paste forms.

Prepare the Roasted Mini Peppers

1.

Preheat the oven to 425 degrees Fahrenheit.

2.

Place the peppers and pearl onions on a well-greased baking sheet. Toss with the oil. Sprinkle with salt and pepper. Roast in the center of the preheated oven for 12 to 15 minutes or until the peppers’ skins start to blacken.

3.

Cool the peppers slightly. Transfer to a serving bowl; stir in the desired amount of pesto. Serve warm or at room temperature.

Roasted Mini Peppers with Basil-Walnut Pesto

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