I love making vegetables into pestos but I don’t make the usual Ligurian or Genovese pesto with pinenuts and parmesan. I don’t have anything against parmesan but I love Greek cheeses more and I also prefer to support Greek cheeses, so I have adapted the pestos with local flavours . Regarding pinenuts I am not really a fan of pinenuts and this would be my last choice of nuts to add to a pesto, so I don’t buy any and use other nuts which I love such as almonds, being my first choice, or depending on what I have at hand at the time. Cashews, peanuts and pecans being my second choice.
One of my favourite pestos is still Mint pesto but after making the Red Pepper Dip with Piperies Florinis, I decided that my next step would be to make them into a pesto. These beauties did not disappoint me at all. I combined them with basil and feta, added balsamic vinegar and almonds, not too much oil and believe me you could eat this with the spoonful.
I’ve made quite a lot and after keeping some to use I put the remaining in the deep freezer and used it in a few recipes. It doesn’t take much time to thaw and this makes a lovely spread on fresh crusty bread,or on toasted bread, as an appetizer, serve it with chips or crackers, on roasted potatoes, the options are limitless. Imagine having unexpected friends or family and you want to make something quick to eat. Pasta and red pepper pesto makes the easiest and most delicious quick meal and they will be licking the plate.
Piperies Florinis (Red Pepper) Pesto, Recipe by Ivy
To roast Peppers
8 Florinis peppers
(this time I did not brush the peppers with olive oil)
See how to roast Piperies Florinis here.
Piperies Florinis Pesto, recipe by Ivy
Preparation time: 5 minutes
Roasting peppers: about 30 minutes
Makes: about 3 cups
- 8 large roasted, skinned and deseeded peppers
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 large cloves garlic
- Salt and freshly ground black pepper
- 1 handful almonds
- 1 handful fresh basil (about 1/2 cup)
- 100 grams feta
Put the peppers, garlic and almonds in a food processor and puree.
Add basil, olive oil, balsamic vinegar, salt and pepper and puree as well. Taste and adjust accordingly.
Set aside the amount to be stored in the deep freezer and in the remaining (I kept half of the mixture) add feta and puree.
Kopiaste and Kali Orexi!!