Romesco Pesto
(from Bethany’s recipe box)
Makes 3/4 cup pesto, enough for 1 pound of pasta
Use medium-sized garlic cloves. Thoroughly dry the parsley leaves before processing them (as oil and water don’t mix). You may associate pesto with pasta, but it’s also good in a sandwich, on fish, or stirred into soup.
Source: Cook's Country June/July 2011 (CC and CI collection)
Ingredients
- 3 cloves garlic, unpeeled
- 1/4 cup slivered almonds
- 2 cups fresh parsley leaves
- 7 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 cup jarred roasted red peppers, rinsed, patted dry, and chopped coarse
- 2 teaspoons red wine vinegar
- Salt and pepper
Directions
-
Toast garlic in 10-inch skillet over medium heat, stirring occasionally, until fragrant and skins are just beginning to brown, about 5 minutes. Add almonds and continue to cook until garlic is spotty brown and nuts are golden, 2 to 3 minutes. When it is cool enough to handle, peel garlic.
-
Process garlic, nuts, parsley, oil, Parmesan, roasted red peppers, red wine vinegar, and 1/2 teaspoon salt in food processor until smooth, scraping down bowl as needed, about 1 minute. Season with salt and pepper to taste. (Pesto can be covered with 1 tablespoon oil and refrigerated for up to 4 days or frozen for up to 1 month.)