Introducing our sensational Tangy Red Pepper Pesto recipe – a condiment bursting with bold flavors and a zesty twist! This homemade pesto variation takes the classic red pepper pesto to new heights, combining the natural sweetness of roasted red bell peppers with a tangy kick that will leave your taste buds dancing.
This Tangy Red Pepper Pesto is a true culinary gem, boasting a vibrant color and an irresistible aroma. With each spoonful, you’ll experience the rich, smoky notes of the roasted peppers, complemented by the tanginess of roasted tomatoes and a hint of garlic, and a little chili to add some kick. This delectable combination creates a harmony of flavors that will elevate any dish it touches.
Versatile and easy to prepare, this pesto is a fantastic addition to pasta, sandwiches, wraps, and even as a dip for your favorite snacks. It adds a delightful punch to your meals, making them more exciting and memorable. Whether you’re hosting a dinner party or simply craving a gourmet treat at home, this Tangy Red Pepper Pesto is a game-changer in the kitchen.
In this recipe, we’ll guide you through the process of roasting and peeling the red bell peppers and tomatoes, unlocking their sweet and smoky essence. Then, we’ll blend them with garlic, chili, and a touch of salt and pepper to achieve the perfect balance of tang and depth. The result is a velvety pesto that will awaken your taste buds and have you coming back for seconds.
So, if you’re ready to embark on a flavor-packed journey, join us as we reveal the secrets behind this Tangy Red Pepper Pesto recipe. Follow along and discover how a simple condiment can transform your culinary creations into extraordinary masterpieces. Get ready to savor the tangy, smoky, and utterly delicious experience that awaits you.
Let’s dive into the world of flavors and embrace the culinary magic of Tangy Red Pepper Pesto!
Tangy red pepper pesto recipe
- 1 Blender
- 1 Air Fryer
- 3 Med Red Peppers
- 2 Med Tomatoes
- 4 Cloves Garlic
- Salt and Pepper to taste
- ⅓ cup Olive Oil
- 1 tsp Vegetable oil
- 4 Chili Optional
Instruction Video (please like and subscribe)
- Lightly coat the peppers and tomatoes with vegetable oil.
- Place in air fryer and roast at 180℃ for 10 minutes. Turn and roast again for 8 to 10 minutes at 200℃. Remove and allow to cool to the touch.
- Chop your optional chili and garlic and place in your blender. Add salt and pepper to taste.
- Peel the skin off your roasted peppers and tomatoes and add to the blender.
- Blend until smooth. Add olive oil and blend again till smooth.
- Place in a sealed container and store in the refrigerator.
Red Pepper pesto is amazing when added to pasta, used on a sandwich, added to a toasted cheese sandwich, used as a topping on salads, etc. This is such a versatile and addictive sauce that you will wonder how you ever managed without it.
TIP – for a quick evening meal cook up some of your frozen homemade pasta, add a little pesto to the top as a pasta sauce and you have an amazing meal cooked in just a couple of minutes.