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Roasted Red Pepper Pesto – I give five forks

July 15, 2019 By Jittery Cook Leave a Comment

This Roasted Red Pepper Pesto clamours for your attention. The condiment shakes up your taste buds, whether you serve it as sauce, dressing or dip. Did I dream up this recipe? No, I discovered it in Mareya Ibrahim‘s Eat like You Give a Fork, and I give it five (out of five) forks.

Roasted Red Pepper Pesto served in a small dressing dish inside a single serve salad bowl with an assortment of raw vegetables and healthy brown bread on the side.. Photographed from above.

Roasted Red Pepper Pesto

  • 1 c packed fresh basil
  • 1 t apple cider vinegar
  • 4 oz jarred roasted red pepper, drained
  • 1/2 t lemon zest
  • juice of 1 lemon
  • 2 T pine nuts, or walnuts
  • 1 garlic clove
  • 1/2 t each sea salt, freshly ground black pepper
  • 2 T olive oil

Roasted Red Pepper Pesto ingredients on a black cutting board.

In a food processor, combine all ingredients except the olive oil and pulse until well mixed. With the motor running, slowly add the olive oil and process until smooth. Serve as a sauce or a dip with avocado, crudité, roasted zoodles, spaghetti squash, grilled veggies, chicken or seafood. Store in a jar for up to 2 weeks.

Roasted Red Pepper Pesto served on roasted zoodles in small black bowls with small black forks and colourful napkins on a white background.

Roasted Red Pepper Pesto Print Ready Recipe

Roasted Red Pepper Pesto served in a small dressing dish inside a single serve salad bowl with an assortment of raw vegetables and healthy brown bread on the side.

Final notes:

  • Disclaimer: Mareya Ibrahim‘s Eat like You Give a Fork was sent to JC for review. All opinions expressed are genuine.

Roasted Red Pepper Pesto served inside a halved avocado with a full bowl of sauce on the side.

  • And while I’ve got your attention, I’d like to remind you to send me your favourite recipes to share on JC. Your inspirations are always welcome!
  • It’s almost time to run out and pick your own blackcurrants for this amazing blackcurrant jam, or this blackcurrant vodka, this BBQ salmon with blackcurrant ginger sauce, this blackcurrant lamb or this faux cheesecake blackcurrant bread pudding, or this Layered Lemon Basil Blackcurrant Frozen Yogurt.
  • Did I tell you that a piessert (as my daughter used to say) recipe that I sampled at a book club meeting is coming down the pike?  And yes, I’m planning to include some blackcurrant jam in the piessert.
  • Many thanks to my friend, Marcia Hum, professional photographer, who took my JC social media photo about 8 years ago and updated it just now. The times they are a changing, if you catch my drift!
  • Are you crushing on Big Little Lies? Are you loving the theme song Cold Little Heart by Michael Kiwanuka?

Did you ever want it?
Did you want it bad?
Ohhh, my
It tears me apart
Did you ever fight it?
All of the pain
So much pride
Running through my veins

Bleeding, I’m bleeding
My cold little heart
Oh I, I can’t stand myself

And I know
In my heart, in this cold heart
I can live or I can die
I believe if I just try
You believe in you and I
In you and I
In you and I
In you and I

Did you ever notice
I’ve been ashamed
All my life
I’ve been playing games
We can try and hide it
It’s all the same
I’ve been losing you
One day at a time

Bleeding, I’m bleeding
My cold little heart
Oh I, I can’t stand myself

And I know
In my heart, in this cold heart
I can live or I can die
I believe if I just try
You believe in you and I
In my heart, in this cold heart
I can live or I can die
I believe if I just try
You believe in you and I
In you and I
In you and I
In you and I
In you and I
In you and I
In you and I
In you and I

Maybe this time I can be strong
But since I know who I am
I’m probably wrong
Maybe this time I can go far
But thinking about where I’ve been
Ain’t helping me start

A bowlful of Roasted Red Pepper Pesto with a serving spoon.

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