Bell Pepper Pesto with Argan Oil
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g red pepper (s)
- 1 clove garlic
- 40 g kernels (pine, pumpkin and sunflower kernels)
- 20 g tomato (s), dried
- 1 teaspoon, heaped sea salt
- 1 teaspoon, leveled paprika powder
- 1 teaspoon, kneaded Pul Biber
- 1 tablespoon balsamic vinegar
- 120 ml olive oil
- 30 ml argan oil
Print Recipe
Pin Recipe Instructions
- Roast the lettuce kernels in the pan at 2/3 heat without oil until they are well browned. Stir often so that nothing burns.
- I use my own mix of lettuce seeds: 1/2 sunflower, 1/4 pumpkin, 1/4 pine nuts.
- Stalk and core the peppers, roughly chop and place in a blender jar. Peel the garlic and put it in too. Put the sun-dried tomatoes and the remaining ingredients in the blender jar and then also add the roasted seeds. Finely chop and mix with a hand blender or food processor.
- Pour into small glasses and seal airtight on top with a little olive oil. Close with the lids and off to the cellar or refrigerator. Lasts for about half a year with me, then it`s all eaten.
- I count the hours of preparation time from coming in from the garden with the peppers to turning on the last lid.
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