If you are looking
for a quick dip or sauce idea, this pesto can become a good addition
to the Christmas table. It's slightly smoky due to the char-grilling
and thanks to the garlic a bit punchy.
Ingredients
2 bell peppers
(red or orange)
2 sundried
tomatoes
50g pine nuts
25g vegetarian
pasta cheese
2 cloves of garlic
50ml olive oil
Groundnut oil for
grilling
Method
Cut the peppers in
half or quarter them and then char-grill them on each side until they
have distinct grilling marks. Let them cool.
Chop the sundried
tomatoes small and soak them in water for about 15 minutes. Then
drain the water of them.
Grate the
vegetarian pasta cheese (parmesan equivalent).
Once the peppers
have cooled, put them into a bowl with the rest of the ingredients
and puree with a hand mixer to a smooth paste.
Serve as a dip or
an additional sauce with the Christmas meal.
Stay hungry!
Your VegHog
I love pesto! This sounds like a perfect pasta sauce. :9
ReplyDeletevegcourtesy.blogspot.com
I tried it with pasta and a potato + veg dish and it was good with both.
DeleteI love this dip, I also like the napkins , just remembered I didn't get festive one this year.
ReplyDeleteHappy Christmas, Laura
Happy Christmas to you too! My napkin collection is a bit too extensive, but I like to have so many different ones. :)
Delete