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Paprika-basil-pistachio pesto

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Ingredients for 1 servings:

  • 320 g red pointed peppers
  • 3 cloves garlic, confit
  • 20 g garlic oil
  • 65 g Pepper, red and pickled, filled with cream cheese, 3 pieces
  • 20 g pistachios
  • 3 g basil leaves
  • Salt
  • Pepper, colorful, from the mill
  • 2 tsp garlic oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Makes 2 jars of 150 ml each

Peel and roughly chop the bell peppers, and place them in a mixing bowl. Add the crushed garlic cloves, oil, stuffed peppers, pistachios, basil, salt, and pepper, and blend everything with a hand blender until the desired consistency is reached. Season to taste. Fill into twist-off jars, seal each jar with 1 teaspoon of oil, and store the jars in the refrigerator. It has a mild spicy finish. I ate it with chili noodles, among other dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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