This recipe combines the unexpected sweetness of roasted red peppers with the peppery bite of arugula in a vibrant pistachio pesto. It's a unique twist on classic pesto, offering a complex flavor profile perfect for pasta, grilled chicken, or as a vibrant dip. This recipe is designed to be both delicious and visually stunning, making it ideal for impressing guests or simply elevating your weeknight meal.
Ingredients:
For the Roasted Red Pepper Sauce:
- 2 large red bell peppers
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper to taste
For the Arugula Pistachio Pesto:
- 2 cups fresh arugula, packed
- 1 cup shelled pistachios
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
Instructions:
Making the Roasted Red Pepper Sauce:
- Roast the Peppers: Preheat your oven to 400°F (200°C). Halve the red peppers, remove the seeds and membranes, and place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until the skins are blackened and blistered.
- Cool and Peel: Place the roasted peppers in a bowl and cover with plastic wrap for 10-15 minutes. This will help the skins loosen. Peel off the skins and discard.
- Blend the Sauce: In a food processor or blender, combine the roasted peppers, minced garlic, olive oil, red wine vinegar, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Making the Arugula Pistachio Pesto:
- Toast the Pistachios: Lightly toast the pistachios in a dry skillet over medium heat for 2-3 minutes, or until fragrant. Be careful not to burn them. Let them cool slightly.
- Blend the Pesto: In a food processor or blender, combine the arugula, toasted pistachios, Parmesan cheese (or nutritional yeast), olive oil, minced garlic, lemon juice, salt, and pepper. Blend until smooth, adding more olive oil if needed to reach your desired consistency.
Serving Suggestions:
- Pasta: Toss the pesto and red pepper sauce with your favorite pasta. A long pasta like linguine or spaghetti works particularly well.
- Grilled Chicken or Fish: Spoon the pesto and red pepper sauce over grilled chicken or fish for a flavorful and visually appealing dish.
- Vegetable Dip: Serve the pesto as a dip with vegetables like carrots, celery, or cucumber. The red pepper sauce can be served alongside for a contrasting flavor.
- Sandwich Spread: Spread the pesto on sandwiches or wraps for a unique and flavorful twist.
Tips and Variations:
- For a spicier pesto, add a pinch of red pepper flakes.
- Substitute other nuts like walnuts or almonds for the pistachios.
- Add a handful of fresh basil to the pesto for a more classic pesto flavor.
- For a creamier sauce, add a tablespoon of cream cheese or Greek yogurt to the red pepper sauce.
This Red Pepper Sauce and Arugula Pistachio Pesto recipe offers a versatile and flavorful combination that's perfect for a variety of dishes. Experiment with different combinations and find your favorite way to enjoy this unique and delicious creation! Remember to adjust seasoning to your preference – culinary creativity is all about finding your own perfect balance of flavors.
