in Recipes

Tomato and pepper pesto

updated

Spread the love

Ingredients for 4 servings:

  • 550 g tomatoes
  • 200 g bell peppers
  • 1 small onion(s)
  • 100 g olive oil
  • some salt and pepper
  • some herbs of Provence
  • some honey
  • 2 garlic cloves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and slice the tomatoes, peppers, onions, and garlic cloves and place them in a saucepan. Add the oil, honey, and spices and blend for 3 minutes. Season to taste. Pour into clean jars. The pesto will keep refrigerated for 4-6 weeks.

Facebook Comments

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.

Pasta and broccoli pan

Spaghetti salad with cocktail tomatoes and arugula