Roasted Grilled Bell Peppers With Macadamia Pesto Recipe
Summary
Preparation Time40 MinCooking Time30 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings6
Ingredients
| Red bell peppers | 2 To taste | |
| Green bell peppers | 2 To taste | |
| Yellow bell peppers | 2 To taste | |
| Olive oil | 190 Milliliter | |
| Basil | 250 Milliliter, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 250 ml chopped, roasted, and salted macadamia nuts | ||
| Parmesan cheese | 60 Milliliter, grated | |
Directions
Place the peppers on a baking sheet and roast in a preheated 400°F (200°C) oven until the skins blister.
Place in a paper bag and allow to steam for 20 minutes.
Remove from bag and peel away the skin.
Cut into quarters, remove seeds.
In a food processor or blender, blend 1/4 cup (60 ml) of oil, basil, garlic, nuts and cheese.
With the machine running, slowly pour in the remaining oil.
Grill the quartered peppers over medium heat for 6 minutes.
Place on serving plates and top with sauce.
Serve.
Place in a paper bag and allow to steam for 20 minutes.
Remove from bag and peel away the skin.
Cut into quarters, remove seeds.
In a food processor or blender, blend 1/4 cup (60 ml) of oil, basil, garlic, nuts and cheese.
With the machine running, slowly pour in the remaining oil.
Grill the quartered peppers over medium heat for 6 minutes.
Place on serving plates and top with sauce.
Serve.
Chef
