This recipe is a perfect example of why blogging groups rock.
The Food Matters Cookbook is overflowing with recipes that I want to make. I’m elated when I receive email from fellow members that say, “Thank you SO much for starting this project. I can’t even begin to select a recipe because I want to make all of them!” That’s exactly how I felt, and I’m so happy we’re all in this together.
Not only for the biggest purpose to spread the word about the philosophy behind these recipes and this way of eating, but because flavor-bombs like this roasted red pepper pesto might have otherwise gone overlooked.
And not because it doesn’t look to be a delicious idea upon first glance – because it does. Moreso because of the overwhelming number of appealing recipes in this book. All of us, as both food bloggers and people who simply enjoy good food – yes, of course we have things in common, but we are also inherently different. Naturally, we’re going to be drawn to different recipes. That’s where the brilliance lies.
This was the first time I roasted peppers myself, and I was blown away by the difference between homemade and store-bought. There’s still a place in my heart – and in last-minute entertaining – for the jarred variety, but if you’ve got the extra time, there’s just no reason not to do it yourself. The difference in flavor is remarkable. And it’s super-easy to do.
That was where I started with this, only I roasted only 4 of the peppers, and yes – bring in the white beans yet again! I have a severe obsession with my cannellini beans and it’s clearly not going anywhere anytime soon. One can of those, a little handful of freshly-grated Parmesan (about 1/4 cup or so), a squeeze of lemon, a few extra cloves of garlic as always, another handful of chopped fresh basil, and my penchant for toasting the walnuts instead of using them raw added up to one addicting and interesting twist on “pesto.”
The route I went made a lot, about 1 quart total, and thank goodness it did, because I could not get enough of this stuff. I think I’m partial to eating it as a dip or spread with toasted whole wheat baguette slices or pita chips, but we also enjoyed the leftovers tossed with pasta. You could eat it with fish or chicken or really, anything. I might actually like it best on its own, right out of the bowl with a spoon. Yeah, I did that. A lot.
For the complete recipe, head over to Heather’s blog, girlichef – and feel free to either use my additions listed above or be totally inspired by another member’s take on this recipe here!
Yum! I really want to dive head first into that bowl! I’m thinking that would be delicious on a grilled cheese sandwich (sorry, slightly obsessed with grilled cheese!) I’m so glad someone picked this recipe- it’s so versatile I can see using it in many different ways!
erin recently posted..Sun Dried Tomato and Walnut Pesto Breakfast Pizza
Erin, never apologize for being obsessed with grilled cheese! That sounds brilliant. I’m now dreaming of an Italian version with a sharp Provolone and this pesto. Love it!
I (admittedly) used jarred roasted peppers but only because I was hungry and wanted food FAST. Homemade are definitely better, though.
I would have probably skipped over this recipe as well, but am so happy to have a new favorite dip! It really was addictive…thank god it made so much!
Joanne recently posted..Recipe: Roasted Red Pepper Pesto and White Bean Dip {The Food Matters Project}
I ended up using jarred peppers as well, but cannot wait to put this recipe to use in the summer using fresh peppers from our garden. I can only imagine how great the flavor will be. Love this project, just thumbing through the cookbook I found some recipes I know will become favorites.
alison recently posted..Roasted Red Pepper and Walnut Pesto
That is what I love about blogging groups, as well. So many different personalities and tastes rolled into one – different yet the same! Your dip looks amazing!
Heather @girlichef recently posted..Roasted Red Pepper and Walnut "Pesto" {the Food Matters project}
I think dip was absolutely the way to go with this recipe when I make it again. You always know best my love!
Keely Marie recently posted..Twisted Chick Parm ::: Roasted Red Pepper Walnut Pesto
I too toyed with using white beans – I love what you did with it. YUM! Now if everyone could just send a little taste out to each other we would be set!
Alyssa @ Everyday Maven recently posted..The Food Matters Project: Roasted Pepper and Almond Pesto
This dip looks so delicious Sarah! There’s nothing easier than a red pepper-white bean dip to whip up for last minute guests, and I love the look of yours. Thanks for sharing. You have a great blog and I’m glad to have found you!
Thanks so much, Georgia! I agree, this can’t be beat for last-minute entertaining – especially using the shortcut of pre-roasted peppers.
Hi Sarah, The dip sounds so good. I’m going to turn some of my leftover pesto into a dip for appetizers tonight, using either white beans or garbanzo beans. Gotta go check the pantry.
Sarah, yours looks amazing! I can see why you couldn’t stop eating spoonfuls of it. Picture perfect!
-Dominica
Dominica recently posted..The Food Matters Project: Roasted Red Pepper and Walnut "Pesto"
Beautiful picture!
Margarita recently posted..Roasted Red Pepper and Walnut “Pesto”
I’m obsessed with white beans too
I love your idea of white beans + parmesan + lemon… I’ll be trying that soon!
Jeanine recently posted..red pepper & walnut white bean spread
This was my first time roasting red peppers myself too! I don’t think I will ever be able to go back to jarred again haha. Your take on the dip looks delicious Sarah!
Sarah from Food & Frederick recently posted..Roasted Red Pepper, Parmesan & White Bean Dip
I’m just now going through the posts and I am astounded by all these fabulous ways to enjoy red pepper pesto! So glad you came up with the idea for the project, Sarah, and I’m so glad to be a part of it!
Cookie and Kate recently posted..Red Pepper Pesto with Roasted Cauliflower
What a beautiful photo you’ve taken to showcase the pesto. Simple and beautiful.
Mireya Merritt @Healthy Eating Habits recently posted..Roasted Red Pepper and Walnut “Pesto” – Food Matters
I love the idea of toasting the walnuts first! I agree that this project is brilliant. Not only do we all get introduced to amazing recipes, but each week I find myself pinning about 10 different versions of the same recipe….I love the creativity!
Kristen @ Mind Your Bees and Trees recently posted..Salmon with Apricot Sauce, Green Beans, and Jasmine Rice {Guest Post!}
This looks as good as I imagined when you told me about it. YUM I’m going to HAVE to give it a try now!
Lauren@LittleYellowKitchen recently posted..Roasted Cauliflower-White Bean Dip