by Heather Schmitt-Gonzalez / Monday, February 20, 2012
Roasted Red Pepper and Walnut Pesto
So. Considering my current torrid affair with goat cheese, you can bet that it influenced my decision to make this dish. It's called a "pesto". Yup, quotations and all (which I imagine are in place since it's not a traditional, leafy green herb-packed pesto). But that said, I've adored pretty much any variety of "pesto" I've tried. A favorite of mine is actually another red version that uses sundried tomatoes. So. Red pesto. Involving goat cheese (if you choose...it's actually a variation). Also involving earthy, beautifully roasted and charred red peppers and fat, oily walnuts. But no worries...you can still find a bit of green in here with the bright, summery addition of basil. It is optional, because afterall...it's not summer everywhere and not everybody has access to greenhouse-grown herbs. But if you can find it, try it- it adds another great dimension to the layers of flavor.
I wound up using the extra as a dipping sauce for crudites the following day...and slathered it in the center of an omelet the next.
- 2 garlic cloves
- 1 cup walnuts
- 8 roasted red bell peppers
- 1 cup fresh basil, optional
- 1/2 cup olive oil
- freshly ground black pepper
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.