Pesto with roasted peppers and garlic
6 servings
20 minutes
Pesto with roasted peppers and garlic is a vibrant and aromatic addition to Italian cuisine that combines the sweetness of roasted bell peppers with the rich flavor of browned garlic. This sauce originated as a variation of classic pesto but uses parsley instead of basil, while thyme adds warm herbal notes. Extra virgin olive oil makes the texture smooth, and Parmesan adds zest. It can be used not only with pasta but also as a spread for bread, a dressing for salads, or an accompaniment to meat and fish. This pesto reveals the depth of Italian flavors—from sweet and spicy to creamy and herbal—turning any dish into a gastronomic delight.
1
Fry unpeeled garlic cloves in a dry 20 cm skillet over medium heat, shaking occasionally, for about 7 minutes - until fragrant and the cloves are slightly browned. Then transfer to a plate and let cool.
- Garlic: 3 cloves
2
Chop the bell peppers, parsley, and onion and place them in a food processor. Add the peeled garlic, oil, grated parmesan, and thyme.
- Canned roasted peppers: 200 g
- Parsley: 15 g
- Shallot: 1 head
- Garlic: 3 cloves
- Extra virgin olive oil: 0.5 glass
- Parmesan (Parmigiano Reggiano): 30 g
- Thyme: 5 g
3
Chop everything finely and add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
4
When serving with pasta, you can dilute the pesto a little with the water it was cooked in.