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.