Monday, September 29, 2008
Peter Piper Puts Peppers into Pesto..
Finn and I happened upon a beautiful vision of peppers today. Well, a beautiful stand with bags of peppers just waiting to be gobbled up. I got to work roasting the peppers and making a red pepper and spinach pesto, as well as a red pepper hummus. I've always loved roasted peppers but hate, HATE taking the peel off them. I have solved this problem -why bother? There is nothing wrong with a bit of skin. After you've taken the charred bits off you can just chuck the lot in the blender and be done with it.
To roast your beauties-
I sliced them in half, seeded, and rubbed, no 'massaged', a little oil onto the peppers. I placed them on an oiled cookie sheet and popped them under the broiler for about 5 minutes. Don't stray too far, when they start getting nice and blistery (charred little black spots) take them out and pop them into a bowl, cover with saran wrap and let cool. When cool you can skin them or, take a note from a lazy cook and if you are using them in a sauce or dip just chuck them into your blender or food processor.
Peter's Pepper Pesto (say that one three times fast)
For my pesto I put 2 peppers (4 halves) into the blender. I added the "juice" from the pan, about 2 tablespoons olive oil, about a 1/4 c of pine nuts, 2 handfuls of spinach, garlic, salt, and pepper, a dash of balsamic vinegar, and a crumble of feta cheese. Add a little bit of water if necessary, until you get your desire consistency. I would definitely say that this was more of a Mediterranean pesto. It would have been prettier without the spinach but I need to resort to trickery to get sir Mikey to consume his veggies.
Make hummus. Add roasted red peppers. Done.