Roasted Garlic And Red Pepper Pesto Food

ROASTED GARLIC AND RED PEPPER PESTO

Steps:

• Peel away dry outer skin from garlic head.
• Leave skins of garlic cloves intact.
• Cut off pointed top portion with a knife, leaving the head intact but exposing the individual cloves.
• Place garlic head, cut side up, in small baking dish.
• Drizzle with oil; cover and set aside.
• Halve the sweet peppers; remove stem, membranes and seeds.
• Place peppers, cut sides down, on foil lined baking sheet.
• Bake peppers and covered garlic in a 425 oven 20-25 minutes or until pepper skins are bubbly and blackened.
• Remove peppers.
• Place peppers in a clean brown paper bag and seal.
• Let stand 20-30 minutes or until peppers are cool enough to handle.
• Continue baking garlic 20-35 minutes more until garlic cloves feel soft when pressed.
• Set garlic aside to cool.
• Using a sharp knife, carefully peel peppers.
• Cut peppers into pieces.
• Remove garlic head from oil, reserve oil.
• Press to remove garlic paste from the individual cloves.
• In food processor bowl or blender container combine roasted pepper pieces, garlic paste, reserved oil, Asiago or Parmesan cheese, black pepper and salt.
• Cover and process with several on-off turns until smooth.
• When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.
• Stir in thyme.
• To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.
• To serve, bring pesto to room temperature.

WALNUT & RED PEPPER PESTO PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, toast the walnuts in a dry pan for a few mins. Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.
• Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat. Add the pesto, mascarpone and 3-4 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning. To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.

BASIL AND ROASTED GARLIC PESTO

Steps:

• Preheat oven to 350 degrees F.
• Cut top 1/3 off of garlic head; peel away paper skin to thin layer or 2 surrounding the cloves.
• Place in small ovenproof dish; drizzle top with 2 teaspoons of olive oil.
• Cover with foil and bake in preheated oven for 70 minutes; allow to cool.
• Squeeze garlic out of the paper skin into a small bowl; set aside.
• Place half the basil in a blender; add 1/2 the extra virgin olive oil, garlic, parsley, pine nuts, salt, pepper, and the remaining basil, the other half of the oil, and pulse until blended.
• Remove mixture to a bowl; add the parmesan and juice from lemon wedge and mix well.
• Adjust salt and pepper to taste.

ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE

Steps:

• Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
• Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.