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Receta Red Pepper Almond Pesto
by Global Cookbook

Red Pepper Almond Pesto
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Ingredientes

  •     This bright red pesto is great with chili, quesadillas, tacos and enchiladas,
  •     or possibly try it as a topping for polenta.
  • 2 x red bell peppers, quartered, cored and seeded
  • 2 x shallots or possibly green onions (white part only), minced
  • 1/4 c. blanched, toasted almonds (see note)
  • 3 lrg garlic cloves, smashed
  • 1/4 c. extra-virgin extra virgin olive oil
  • 3 Tbsp. freshly grated parmesan cheese or possibly 1 to 2 ounces goat cheese
  •     (about 2 to 4 Tbsp.)

Direcciones

  1. Place the peppers, shallots or possibly green onions, almonds and garlic in a blender or possibly food processor. Whirl till finely chopped. Add in the oil and cheese, and process till blended.
  2. Note: To blanch almonds, cover them with boiling water and let them sit a minute or possibly two. Drain. The skins should slip off. To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.